NUTRITION PROFILE:
Low Calorie
| Low Carb
| Low Sodium
| Low Cholesterol
| Low Sat Fat
| Heart Healthy
| Healthy Weight
Fresh parsnips, carrots, broccoli and mushrooms are nice additions to this simple matzo ball soup.
Makes 8 servings, 1 1/4 cups each
ACTIVE TIME: 45 minutes
TOTAL TIME: 1 3/4 hours
EASE OF PREPARATION: Easy
2 large eggs
1 large egg white
1/2 teaspoon salt
3/4 cup matzo meal
1 tablespoon canola oil
3 tablespoons cold water
8 cups Homemade Chicken Broth (recipe follows) or 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
1. Whisk together whole eggs, egg white and salt in a mixing bowl. Whisk in matzo meal, oil and cold water. Cover and chill the mixture 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 medium-low and cook for 5 minutes.
3. Gently roll the chilled matzo dough by level teaspoonfuls into balls, dropping them into the simmering broth as you work. Cook the matzo balls, covered, for 15 minutes. Do not lift the lid: the broth must simmer rapidly to allow the matzo balls to expand properly. Uncover the pot, add broccoli and mushrooms and simmer until the broccoli is just tender, 2 to 3 minutes. Ladle into bowls, sprinkle with dill (or parsley) and serve.
NUTRITION INFORMATION: Per serving: 147 calories; 4 g fat (1 g sat, 2 g mono); 58 mg cholesterol; 21 g carbohydrate; 9 g protein; 3 g fiber; 324 mg sodium; 281 mg potassium.
Nutrition bonus: Vitamin A (35% daily value), Vitamin C (25% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 starch, 1 vegetable, 1/2 lean meat
MAKE AHEAD TIP: Prepare through Step 1; cover and refrigerate overnight.
RELATED RECIPES:
Homemade Chicken Broth
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