Fresh parsnips, carrots, broccoli and mushrooms are nice additions to this simple matzo ball soup.
Make Ahead Tip: Prepare matzo dough; cover and refrigerate overnight.
- 2 large eggs
- 1 large egg white
- 1/2 teaspoon salt
- 3/4 cup matzo meal
- 1 tablespoon canola oil
- 3 tablespoons cold water
- 8 cups Homemade Chicken Broth (see recipe link)
- 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
Companion recipe: Homemade Chicken Broth
Whisk together whole eggs, egg white and salt in a mixing bowl. Whisk in matzo meal, oil and cold water. Cover and chill the mixture at least 1 hour or overnight.
Bring broth to a boil in a large pot. Add parsnips, carrot and onion, reduce the heat to medium-low and cook for 5 minutes.
Gently roll the chilled matzo dough by level teaspoonfuls into balls, dropping them into the simmering broth as you work. Cook the matzo balls, covered, for 15 minutes. Do not lift the lid: the broth must simmer rapidly to allow the matzo balls to expand properly. Uncover the pot, add broccoli and mushrooms and simmer until the broccoli is just tender, 2 to 3 minutes. Ladle into bowls, sprinkle with dill (or parsley) and serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
147 calories; 4g total fat; 1g total saturated fat; 58mg cholesterol; 324mg sodium; 21g carbohydrates; 3g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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