Matzo Ball Soup with Fresh Dill
The secret to light, fluffy matzo balls is twofold: using seltzer instead of tap water and letting the mixture rest in the refrigerator so it's fully hydrated before cooking. In this easy soup recipe, the vegetables can be finely sliced to make an elegant soup or coarsely chopped or sliced for a more rustic presentation.
Source: EatingWell Magazine, Soup Cookbook
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Refrigerate soup with matzo balls for up to 3 days. Freeze soup and matzo balls separately for up to 3 months.
Nutrition Facts
Serving Size: 1 matzo ball & 1 1/2 cups soup
Per Serving:
278 calories; protein 25.1g; carbohydrates 15.4g; dietary fiber 3.2g; sugars 3g; fat 12.3g; saturated fat 2.3g; cholesterol 157.4mg; vitamin a iu 4281.7IU; vitamin c 9.3mg; folate 35.6mcg; calcium 51.7mg; iron 1.8mg; magnesium 34.6mg; potassium 416.3mg; sodium 490.3mg.
Exchanges:
3 lean protein, 1 fat, 1 vegetable, 1/2 medium-fat protein, 1/2 starch