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Manischewitz Reduced Sodium Matzo Ball Soup Mix For Passover - 4.5 Oz
Matzo Ball & Soup Mix, Reduced Sodium
Quality since 1888. Kosher for passover and all year round. 25% less sodium than our original mix (Per Serving: This Product: 850 mg sodium; Our Original Product: 1130 mg sodium.). L'Chaim! To life! 0 g trans fat per serving. Reduced sodium. Healthy body. Healthy spirit. This product is sold by weight not by volume. For great recipes and more visit www.manischewitz.com. Printed on recycled paperboard. Matzo Ball Soup is a delicious soup you can serve anytime. Enjoy all of our matzo ball, and matzo ball & soup products throughout the year. For great recipes, product information and more, log on to: www.manischewitz.com. This product is lactose free and vegetarian. Product of USA.
Serving Size: 1tbsp
Servings Per Container: about 9
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 5|
|Total Fat||Amount Per serving 0g||0%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 850mg||35%|
|Total Carbohydrate||Amount Per serving 9g||3%|
|Dietary Fiber||Amount Per serving 0g||0%|
|Sugars||Amount Per serving 3g|
|Protein||Amount Per serving 1g||0%|
Matzo Meal (Passover Wheat Flour and Water), Sugar, Salt, Monosodium Glutamate, Onion, Vegetable Shortening (Partially Hydrogenated Cottonseed Oil), Garlic, Monocalcium Phosphate, Sodium Bicarbonate, Pepper, Dill, Celery Seeds, Parsley, Annatto Color.
Warning Contains: Contains: wheat.
Directions Cooking: You Will Need: To Make: small bowl; 2 eggs; 2 tbsp vegetable oil. To Cook: 10 cups (2-1/2 quarts) cold water; 4 quart pot. Mix: In a bowl, blend 2 eggs and 2 tablespoons vegetable oil. Add contents of matzo ball packet (packet No. 1) and stir with a fork until evenly mixed. Chill in refrigerator for about 15 minutes. In the meantime, add soup mix (packet No. 2) and 10 cups (2-1/2 quarts) water to pot; bring to a brisk boil. Remove chilled matzo ball mixture from refrigerator. Wet hands and form batter into matzo balls, approximately 1 inch in diameter. Cook: Drop matzo balls into boiling soup. Cover tightly. Reduce heat and simmer until thoroughly cooked, about 20 minutes. Makes: 9-12 matzo balls.
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