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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


Recipe Summary

1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

130 calories; protein 7.6g; carbohydrates 18.5g; dietary fiber 2.5g; sugars 3.8g; fat 3.2g; saturated fat 0.6g; cholesterol 46.5mg; vitamin a iu 1848.3IU; vitamin c 15.6mg; folate 45.8mcg; calcium 31.2mg; iron 1.3mg; magnesium 20mg; potassium 462.7mg; sodium 737.5mg; thiamin 0.1mg.

1 starch, 1 vegetable, 1/2 lean meat