Recipe - Passover Matzo Balls

One fourth cup Matzo meal
1 tablespoon Potato starch
1/3 cup Water (scant)
1 pn Salt

Mix together and refrigerate One half hour. Roll into 8 balls and drop into
boiling vegetable broth seasonedwater. Turn down heat and boil gently for
20 minutes. Remove from water with slotted spoon and bake for 10 minutes at
350 degrees on lightly Pamsprayed cookie sheet. They can be made ahead and
refrigerated until use. Do not put cold matzo balls into warm soup; warm
them up first by dunking in hot water. Serve with vegetable broth.

This makes very small matzo balls, so plan on 34 per serving. Each:
Calories: 20.25 Fat: 0 Protein: 1 gram Carbohydrates: 2 grams

Alternate recipe:

SOUP NUTS

Follow the same ingredients preparation as above. Roll into 16 balls. Boil
for 1 minute, then place on sprayed baking sheet and bake for 35 mins. at
400 degrees. If made that day, I don't think these need to be refrigerated.
Calories: 10 each

Source: Adapted from 'No Cholesterol Passover Recipes' (Debra Wasserman).

Posted by "Natalie Frankel" Natalie.Frankel@mixcom.com to the Fatfree
Digest [Volume 17 Issue 10] Apr. 11, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk.

1.80á

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini