Passover Matzo Balls

Ingredients

 * ¼ cup matzo meal
 * 1 tbsp potato starch
 * ⅓ cup water (scant)
 * 1 pinch salt

Directions

 * 1) Mix together and refrigerate ½ hour.
 * 2) Roll into 8 balls and drop into boiling vegetable broth seasoned-water.
 * 3) Turn down heat and boil gently for 20 minutes.
 * 4) Remove from water with slotted spoon and bake for 10 minutes at 350 degrees on lightly PAM-sprayed cookie sheet.
 * 5) They can be made ahead and refrigerated until use.
 * 6) Do not put cold matzo balls into warm soup; warm them up first by dunking in hot water.
 * 7) Serve with vegetable broth.
 * 8) This makes very small matzo balls, so plan on 3-4 per serving.
 * 9) Roll into 16 balls.
 * 10) Boil for 1 minute, then place on sprayed baking sheet and bake for 35 minutes at 400 °F.
 * 11) If made that day, I don't think these need to be refrigerated.