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; 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.
3 lean protein, 1 fat, 1 vegetable, 1/2 medium-fat protein, 1/2 starch