Passover Matzo Balls

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.