Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Matzo Ball Soup

:  January/February 1995

Your rating: None Average: 3.5 (10 votes)

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!


READER'S COMMENT:
"I'm with Yehudis. I'm generally a flexible person, but broccoli and mushrooms do NOT go in chicken soup. "
Matzo Ball Soup Recipe

Makes: 8 servings, 1 1/4 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

  • 2 large eggs
  • 1 large egg white
  • 1/2 teaspoon salt
  • 3/4 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

More Healthy Recipe Ideas

You Might Also Like

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.

Tips & Notes

  • 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

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.

Nutrition Bonus: Vitamin A (35% daily value), Vitamin C (25% dv).

Carbohydrate Servings: 1

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


More From EatingWell

Recipe Categories

Type of Dish
Soups/stews
Ethnic/Regional
Jewish
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
8 or more
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
Hanukkah
Style/Theme
Entertaining, casual
Entertaining, formal
Kid-friendly
Make ahead instructions
Publication
January/February 1995
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner