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.

Alternate preparation:
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

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