Date:    Mon, 10 Apr 95 07:07:25 CDT
From:    "Natalie Frankel" <Natalie.Frankel@mixcom.com>

<T> Passover Matzo Balls

These aren't fluffy, but they're FF and vegan.

MATZO BALLS
Adapted from 'No Cholesterol Passover Recipes' (Debra Wasserman).

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.

This makes very small matzo balls, so plan on 3-4 per serving.  Each:
Calories: 20.25
Fat:  0
Protein: <1 gram
Carbohydrates: 2 grams
Alternate recipe:

SOUP NUTS

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
kwvegan vegan