Matzo Ball Soup
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!
Yield: 8 servings, 1 1/4 cups each
Active Time: 45
Total Time: 105
- 2 large eggs
- 1 large egg white
- 1/2 teaspoon salt
- 3/4 cup matzo meal, (see Shopping Tip)
- 1 tablespoon canola oil
- 3 tablespoons cold water
- 8 cups reduced-sodium chicken broth
- 2 parsnips, peeled and chopped
- 1 large carrot, peeled and chopped
- 1 onion, chopped
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 2 tablespoons chopped fresh dill, or parsley
- 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.
Tips & Notes
- 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 Bonus: Vitamin A (35% daily value), Vitamin C (25% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 1/2 lean meat