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.
To make ahead: Refrigerate soup with matzo balls for up to 3 days. Freeze soup and matzo balls separately for up to 3 months.
3 lean protein, 1 fat, 1 vegetable, 1/2 medium-fat protein, 1/2 starch