FoodReference.com  (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes

Soups & StewsVegetable Soups: Lettuce - Rata >  Matzo Ball Soup w/Vegetables

 

FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS and
COOKING CLASSES

More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

MATZO BALL SOUP WITH VEGETABLES

Also called a knaidel, a matzo ball is a small, round dumpling. A Jewish favorite, traditional matzo ball soup contains simply matzo balls and chicken broth. This version is lower in cholesterol and has some added vegetables for a slightly more substantial dish.

1 "5 A Day" serving per person

Matzo Balls:
• 3 tablespoons vegetable oil
• 1 cup egg substitute
• 1 cup unsalted matzo meal
• 1 teaspoon salt
• ½ cup minced fresh dill
• ¼ cup water

• 2 cups finely diced carrot
• 1 cup finely diced celery
• ½ cup finely diced fennel (optional; to simplify, you could replace fennel with more celery)
• 2  32-ounce boxes low-sodium chicken broth, or 8 cups no-salt-added homemade chicken broth
• ¼ cup minced scallion
• ½ teaspoon black pepper


Whisk together oil and egg substitute with a fork or small whisk.
Add matzo meal, salt, dill and water and mix until a sticky dough forms.
Cover and place in refrigerator for 10-15 minutes to stiffen.

Bring 3 quarts of water to a boil in a large pot.

Meanwhile, remove matzo mixture from refrigerator and form into small balls, about 1 inch in diameter.
Wet hands to prevent sticking.
Drop balls into boiling water.
Reduce heat to medium and cover.
Boil matzo balls gently for 30-40 minutes, until cooked throughout (cut one open to check).

Wash each of the vegetables.
In a medium pot, place carrots, celery and fennel, and add broth.
Bring to a boil, lower heat, and gently boil until vegetables are soft, about 15 minutes.
Stir in scallions, black pepper and cooked matzo balls and serve. 
 

Nutritional Analysis Per Serving:
171 calories
21 grams carbohydrate
8 grams protein
5 grams fat
1.7 grams saturated fat
0 milligrams cholesterol
422 milligrams sodium
2 grams fiber
35% calories from fat
9% calories from saturated fat

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages