Matzo Ball Soup
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!
Source: EatingWell Magazine, January/February 1995
Ingredients
Directions
Tips
Make Ahead Tip: Prepare through Step 1; cover and refrigerate overnight.
Shopping Tip: Look for matzo meal in the kosher section of the supermarket.
Nutrition Facts
Per Serving:
130.3 calories; protein 7.6g 15% DV; carbohydrates 18.5g 6% DV; exchange other carbs 1; dietary fiber 2.5g 10% DV; sugars 3.8g; fat 3.2g 5% DV; saturated fat 0.6g 3% DV; cholesterol 46.5mg 16% DV; vitamin a iu 1848.3IU 37% DV; vitamin c 15.6mg 26% DV; folate 45.8mcg 12% DV; calcium 31.2mg 3% DV; iron 1.3mg 7% DV; magnesium 20mg 7% DV; potassium 462.7mg 13% DV; sodium 737.5mg 30% DV; thiamin 0.1mg 6% DV.
Exchanges:
1 starch, 1 vegetable, 1/2 lean meat
