Passover matzo balls
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Passover matzo balls
  Passover  
Last updated 6/12/2012 12:48:31 AM. Recipe ID 9620. Report a problem with this recipe.
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      Title: Passover matzo balls
 Categories: None, Passover
      Yield: 1 Servings
 
    1/4 c  Matzo meal
      1 tb Potato starch
    1/3 c  Water (scant)
      1 pn 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:
  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
  




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Recipe ID 9620 (Apr 03, 2005)

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