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.
 Alternate preparation:
 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.
 Nutritional Analysis:
 Calories: 20.25, 10 if prepared by the second method
 Fat:  0
 Protein: <1 gram
 Carbohydrates: 2 grams