Matzo Ball Soup with Fresh Dill
Source: EatingWell Magazine, Soup Cookbook
To make ahead: Refrigerate soup with matzo balls for up to 3 days. Freeze soup and matzo balls separately for up to 3 months.
Serving Size: 1 matzo ball & 1 1/2 cups soup
278 calories; protein 25.1g 50% DV; carbohydrates 15.4g 5% DV; dietary fiber 3.2g 13% DV; sugars 3g; fat 12.3g 19% DV; saturated fat 2.3g 12% DV; cholesterol 157.4mg 53% DV; vitamin a iu 4281.7IU 86% DV; vitamin c 9.3mg 16% DV; folate 35.6mcg 9% DV; calcium 51.7mg 5% DV; iron 1.8mg 10% DV; magnesium 34.6mg 12% DV; potassium 416.3mg 12% DV; sodium 490.3mg 20% DV.
3 lean protein, 1 fat, 1 vegetable, 1/2 medium-fat protein, 1/2 starch