Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/4 cup Matzo meal
- 1 tbsp Potato starch
- 1/3 cup Water (scant)
- 1 pinch Salt
- =
Directions
Mix together and refrigerate ½ 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.
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.