Matzoh Ball Soup

Ingredients:

• 1/2 cup matzoh meal
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 2 large eggs, lightly beaten
• 1/3 cup seltzer water or water
• 2 tsp. canola oil
• 6 cups homemade or reduced-sodium chicken broth
• 2 carrots, thinly sliced
• 1 shallot, finely chopped
• 1 cup fresh or frozen peas, thawed
• 1 1/2 cups shredded cooked chicken breast
• 2 tbsp. chopped fresh flat-leaf parsley

Makes 6 Servings ( 1 cup soup

1. To make the matzoh balls, combine the matzoh meal, salt and pepper in a medium bowl. Combine the eggs, seltzer water, and oil in a small bowl. Add the egg mixture to the matzoh meal mixture and stir until just blended. Cover and refrigerate for about 20 minutes.
2. Bring the broth, carrots and shallot to a boil in a Dutch oven or large pot. Reduce the heat and simmer, covered, until the carrots are partially tender, about 5 minutes.
3. With wet hands, shape the matzoh mixture into 12 balls. Carefully drop the balls, one at a time, into the simmering soup. Simmer, covered, until the matzoh balls are cooked through and tender, 20-30 minutes, stirring in the peas during the last 5 minutes. Stir in the chicken and simmer until heated through, about 2 minutes. Stir in the parsley just before serving.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This was my second attempt at making Matzoh ball soup and it was delicious. Matzoh ball soup is a traditional favorite first course meal during Passover but you can enjoy this soup anytime of the year. Making the matzoh balls may get a little messy but they will be perfect when you carefully put them in the soup and they cook for 20-30 minutes. They're like cracker meatballs. I highly recommend adding 2 cloves of minced garlic because garlic always makes everything better. I also recommend using thyme or rosemary if you don't have parsley on hand.