Name: Matzos Meal Noodles for Soup
Ingredients: 8 teaspoon salt; 2 tablespoons matzos meal; two eggs; one side turn; 8 inch wide; salt

Matzos Meal Noodles for Soup

Noodles made from matzo meal and eggs, cooked as pancakes, cut into strips, and added to soup.

From an old cookbook · modernised transcription

Matzos Meal Noodles for Soup

Ingredients

Directions

Make the noodles

Beat two eggs with 1-8 teaspoons salt.
Stir in 2 tablespoons matzo meal or potato flour.
Heat a little fat in a skillet.
Pour in the egg mixture; when cooked on one side, flip to the other.
Roll the pancake and cut into noodles 1-8 inches wide.

Serve

Drop the noodles into boiling soup before serving.

Nutrition, whole recipe (rough)

78Calories

6 gProtein

5 gFat

1 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Egg	1 large egg (50g)	78
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By New Orleans Federation of Clubs. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Eggs: Set into a thin pancake that gives the noodles their structure and body.
Matzo meal: Adds starch and body so the egg batter holds together when cooked and cut.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.