Passover matzo balls

Yield: 1 Servings

Measure Ingredient
¼ cup Matzo meal
1 tablespoon Potato starch
⅓ cup Water (scant)
1 pinch Salt

Mix together and refrigerate ½ 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: 20¼ Fat: 0 Protein: <1 gram Carbohydrates: 2 grams Alternate recipe:


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 Source: Adapted from 'No Cholesterol Passover Recipes' (Debra Wasserman).

Posted by "Natalie Frankel" <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@... using MMCONV. Archived through kindness of Karen Mintzias, km@... and Mark Alexander, Mark@....


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