INGREDIENTS

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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