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Matzo Ball Soup
Matzo Ball Soup
2 Reviews
From: EatingWell Magazine, 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!
- By: Natalie Danford EatingWell Recipe Contributor
Ingredients 8 servings
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Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 2 large eggs
- 1 large egg white
- ½ teaspoon salt
- ¾ cup matzo meal, (see Shopping Tip)
- 1 tablespoon canola oil
- 3 tablespoons cold water
- 8 cups reduced-sodium chicken broth
- 2 parsnips, peeled and chopped
- 1 large carrot, peeled and chopped
- 1 onion, chopped
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 2 tablespoons chopped fresh dill, or parsley
Preparation
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Active
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Ready In
- 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.
- 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.
- 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.
- 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.
- Make Ahead Tip: Prepare through Step 1; cover and refrigerate overnight.
- Shopping Tip: Look for matzo meal in the kosher section of the supermarket.
- Per serving: 130 calories; 3 g fat(1 g sat); 2 g fiber; 18 g carbohydrates; 8 g protein; 46 mcg folate; 46 mg cholesterol; 4 g sugars; 1,848 IU vitamin A; 16 mg vitamin C; 31 mg calcium; 1 mg iron; 738 mg sodium; 463 mg potassium
- Nutrition Bonus: Vitamin A (37% daily value), Vitamin C (27% dv)
- Carbohydrate Servings: 1
- Exchanges: 1 starch, 1 vegetable, ½ lean meat
Reviews 2
January 02, 2010
By: EatingWell User
I'm with Yehudis. I'm generally a flexible person, but broccoli and mushrooms do NOT go in chicken soup.
September 28, 2009
By: EatingWell User
I make this all the time and it's delicious except without 2 of the ingredients: Broccoli and mushrooms do NOT belong in matzah ball soup!! EEK! Just saying...
Yehudis, New York, NY
