Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/4 c Matzo meal
- 1 tb Potato starch
- 1/3 c Water (scant)
- 1 pn Salt
Preparation
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 dont think these need to be refrigerated. Calories: 10 each Source: Adapted from No Cholesterol Passover Recipes (Debra Wasserman). Posted by "Natalie Frankel" 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. 1.80? From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
