RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Matzah Balls/Kneidlach: Fat-Free #3 - pareve
From web.mit.edu/yaron/www/passover.html (From No-Cholesterol Passover Recipes, by Debra Wasserman) 1/4 cup matzah meal 1 Tbsp 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 oil-coated 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 matzah balls, so plan on 3-4 per serving. Each: Calories: 20.25 Fat: 0 Protein: less than 1 gram Carbohydrates: 2 grams
