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T Passover Matzo Balls

Yield: 1 servings

Ingredients and directions for this recipe

1/4 c Matzo meal
1 tb Potato starch
1/3 c Water (scant)
1 pn Salt

Mix together and refrigerate 1/2 hour. Roll into 8 balls and drop
into boiling vegetable broth seasoned-water. 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 Pam-sprayed 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 3-4 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

See also:
Previous recipe Szerelmes Level (love Letters)
Next recipe T Quick Lunch: Kidney Beans

Or try one of these recipes:
Cantonese Fish Filling (dim Sum Filling)
Farm Style Ribs