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Matzo Ball Soup

http://www.eatingwell.com/recipes/matzo_ball_soup.html

From EatingWell:  January/February 1995

Floating in a flavorful broth, our matzo balls are light and fluffy but bound together with whisked eggs and only a small amount of canola oil rather than the traditional chicken fat. Plus, this version of Jewish penicillin has plenty of added vegetables, making it a good source for vitamins A and C. Now that's what Doctor Mom ordered!

8 servings, 1 1/4 cups each | Active Time: 45 minutes | Total Time: 1 3/4 hours

Ingredients

Preparation

  1. Whisk eggs, egg white and salt in a medium bowl. Whisk in matzo meal, oil and water. Cover and chill for at least 1 hour or overnight.
  2. Bring broth to a boil in a large pot. Add parsnips, carrot and onion; reduce the heat to a simmer and cook for 5 minutes.
  3. Gently roll level teaspoonfuls of the chilled matzo dough into balls, dropping them into the simmering broth as you work. Cover and cook for 15 minutes. Do not lift the lid: the broth must simmer rapidly to allow the matzo balls to expand properly.
  4. Add broccoli and mushrooms and simmer, uncovered, until the broccoli is just tender, 2 to 3 minutes. Ladle into bowls, sprinkle with dill (or parsley) and serve.

Nutrition

Per serving : 142 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 58 mg Cholesterol; 20 g Carbohydrates; 8 g Protein; 3 g Fiber; 324 mg Sodium; 262 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1/2 lean meat

Tips & Notes