Difference between revisions of "Passover Matzo Balls"
RealRecipes (talk | contribs) m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 6: | Line 6: | ||
* 1 pinch [[salt]] | * 1 pinch [[salt]] | ||
| − | == | + | == Procedures == |
# Mix together and refrigerate ½ hour. | # Mix together and refrigerate ½ hour. | ||
# Roll into 8 balls and drop into boiling [[vegetable stock|vegetable broth]] seasoned-[[water]]. | # Roll into 8 balls and drop into boiling [[vegetable stock|vegetable broth]] seasoned-[[water]]. | ||
Latest revision as of 12:47, 28 June 2012
Ingredients
- ¼ cup matzo meal
- 1 tbsp potato starch
- ⅓ cup water (scant)
- 1 pinch salt
Procedures
- 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 minutes at 400 °F.
- If made that day, I don't think these need to be refrigerated.
