Matzo balls #2

Yield: 8 Balls

Measure Ingredient
¼ cup Matzo meal
1 tablespoon Potato starch
1 cup (scant) water (1/3 cup)
1 pinch Salt

Source:Adapted from "No Cholesterol Passover Recipes" by: Debra Wasserman Form into 8 balls (1½ inch diameter) and drop into a large pot of boiling water (salted) or broth.

Reduce the heat and simmer covered, for 30 minutes. Do not remove lid during the cooking period. Remove matzo balls with a slotted spoon and serve in soup.

NOTE: Matzo balls keep well in the fridge (covered), just warm them before serving in soup.

Posted to JEWISH-FOOD digest V97 #058 by alotzkar@... (Al) on Jan 18, 1904.

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