| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
8 |
Balls |
INGREDIENTS
| 1/4 |
c |
Matzo meal |
| 1 |
tb |
Potato starch |
| 1 |
c |
(scant) water (1/3 cup) |
| 1 |
pn |
Salt |
INSTRUCTIONS
Source:Adapted from "No Cholesterol Passover Recipes" by: Debra Wasserman
Form into 8 balls (1 1/2 inch diameter) and drop into a large pot of
boiling water (salted) or broth.
Reduce the heat and simmer covered, for 30 minutes. Do not remove lid
during the cooking period. Remove matzo balls with a slotted spoon and
serve in soup.
NOTE: Matzo balls keep well in the fridge (covered), just warm them before
serving in soup.
Posted to JEWISH-FOOD digest V97 #058 by alotzkar@direct.ca (Al) on Jan 18,
1904.
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