Passover Matzo Balls

Ingredients

• ¼ cup matzo meal
• 1 tbsp potato starch
• ⅓ cup water (scant)
• 1 pinch salt

Procedures

1. Mix together and refrigerate ½ hour.
2. Roll into 8 balls and drop into boiling vegetable broth seasoned-water.
3. Turn down heat and boil gently for 20 minutes.
4. Remove from water with slotted spoon and bake for 10 minutes at 350 degrees on lightly PAM-sprayed cookie sheet.
5. They can be made ahead and refrigerated until use.
6. Do not put cold matzo balls into warm soup; warm them up first by dunking in hot water.
7. Serve with vegetable broth.
8. This makes very small matzo balls, so plan on 3-4 per serving.
9. Roll into 16 balls.
10. Boil for 1 minute, then place on sprayed baking sheet and bake for 35 minutes at 400 °F.
11. If made that day, I don't think these need to be refrigerated.