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Streit's

Streit's Pot Dumpling Vegetable Soup

4.75 oz
$1.76 each($0.37 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Kosher for Passover and year round. An all complete soup mix, containing one envelope of hearty vegetable soup mix and one envelope of delicious matzo ball mix. Since the early 1900s, when Aron Streit began baking his famous matzos, the tradition of unleavened bread has been the, inspiration and guiding force behind all the quality products made here at Streit's. The standards of European traditional baking are strictly supervised by the demanding requirements of the Streit Family. Certified Kosher by Kof K. Parve product. Disclaimer: H-E-B does not guarantee the accuracy of this Certification file as Supervising Agencies / Rabbis may change.

Highlights

  • Nutrition Facts

    11 servings per container

    Serving Size
    13.00 g
    • Amount Per Serving
    • Calories35
      Calories from Fat5
    • % Daily Value*
    • Total Fat
      • 0.5g
      • 1%
    • Saturated Fat
      • 0g
      • 0%
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 860mg
      • 36%
    • Total Carbohydrate
      • 7g
      • 2%
    • Dietary Fiber
      • 2g
      • 6%
    • Sugars
      • 3g
    • Protein
      • 1g
    • Vitamin A
      • 15%
    • Calcium
      • 2%
    • Vitamin C
      • 8%
    • Iron
      • 2%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Matzo Meal, Dehydrated Vegetables (Contains One or More of the Following: Carrots, Celery, Cabbage, Tomato, Spinach, Onions, Potatoes, Parsley), Potato Starch, Sugar, Salt, Monosodium Glutamate, Cottonseed Oil, Cottonseed Shortening, Monocalcium Phosphate, Sodium Bicarbonate, Spices.

  • To cook have ready: 2 eggs and 1/4 cup oil. 1. Add soup mix envelope to 2 quarts boiling water, in 4 quart pot. 2. In separate bowl, break 2 eggs and add 1/4 cup oil. Mix gently, with fork. Do not whip. 3. Add contents of matzo ball mix pouch to eggs and oil, and mix well. Let stand 15 minutes. Using wet or oily hands, form small, walnut sized balls, and drop into boiling soup. 4. Cook for 20 minutes on low flame with cover on pot. Store leftover soup and matzo balls in covered container in refrigerator for later use, or freeze. Makes 12 servings.