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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. or you can prepare them this way: 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 Plain Text Version of This Recipe for Printing or Saving | |
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