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.