| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Digest, Apr95, Passover | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Matzo meal |
| 1 | tb | Potato starch |
| 1/3 | c | Water (scant) |
| 1 | pn | Salt |
INSTRUCTIONS
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 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
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