Date: Mon, 10 Apr 95 07:07:25 CDT
From: "Natalie Frankel" (Natalie.Frankel@mixcom.com)
(T) Passover Matzo Balls
These aren't fluffy, but they're FF and vegan.
Adapted from 'No Cholesterol Passover Recipes' (Debra Wasserman).
1/4 cup matzo meal
1 TB potato starch
Scant 1/3 cup water
Pinch of 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:
Protein: (1 gram
Carbohydrates: 2 grams
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