Chicken Soup with Matzo Balls
Start the year off right with a hot bowl of this traditional Jewish brew that will lift your spirits - even if it doesn't cure your cold.
Ingredients
- 1 large egg, separated
- 1 egg white
- Pinch cream of tarter
- 1 tablespoon seltzer water
- 1/8 teaspoon salt
- 1/4 cup + 2 tablespoons matzo meal
- 1 scallion, finely chopped
- 1 tablespoon snipped fresh dill
- 4 cups low-sodium chicken broth
- 4 baby carrots, quartered lengthwise
- 1/4 cup julienned parsnip
Preparation
- In a medium bowl, with an electric mixer at high speed, beat both of the egg whites with the cream of tartar until stiff but not dry peaks form.
- In a large bowl, beat the egg yolk with the seltzer and salt until thick and doubled in volume. WIth a rubber spatula, fold in the egg whites. On a sheet of wax paper, combine the matzo meal, scallion, and dill; fold into the egg mixture. Refrigerate at least 30 minutes.
- In a large saucepan, bring 2 quarts water to a boil (add a pinch of salt, if desired). shape the matzo mixture into 8 balls; drop into the boiling water. Reduce the heat and simmer, covered, 25-30 minutes.
- Meanwhile, in a medium saucepan, combine the broth, carrots, and parsnip; bring to a boil. Reduce the heat and simmer, covered until the vegetables are tender, about 5 minutes. With a slotted spoon, transfer the matzo balls to the soup.
PER SERVING (1/4 of soup): 162 Cal, 6 g Fat, 2 g Sat Fat, 0 g Trans Fat, 60 mg Chol, 101 mg Sod, 3 g Carb, 1 g Fib, 24 g Prot, 27 mg Calc.
Author: Weight Watchers New Complete Cookbook | Added: January 06, 2010 Categories: Soup | Download PDF version of this Recipe
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