Wednesday, April 8, 2009

Matzo Ball Soup

These much-loved dumplings, made from ground unleavened matzo cracker, are a favorite during Passover. Chicken thighs and drumsticks flavor the broth but aren't included in the soup. Make chicken salad with the cooked chicken.

6 servings (serving size: 1 cup soup and 4 matzo balls)
* 7 cups fat-free, less-sodium chicken broth, divided
* 1 1/2 cups unsalted matzo meal
* 2 tablespoons minced fresh onion
* 3 tablespoons vegetable oil
* 1/2 teaspoon salt, divided
* 2 large egg yolks
* 1 garlic clove, minced
* 4 cups chopped onion
* 4 cups water
* 1 1/2 cups chopped carrot
* 1 1/2 cups chopped celery
* 10 garlic cloves, crushed
* 8 thyme sprigs
* 8 parsley sprigs
* 4 chicken thighs, skinned (about 1 1/3 pounds)
* 4 chicken drumsticks, skinned (about 1 1/3 pounds)
* Cooking spray
* 2 tablespoons chopped fresh dill

Combine 1 3/4 cups chicken broth, matzo meal, 2 tablespoons minced onion, oil, 1/4 teaspoon salt, yolks, and 1 minced garlic clove, stirring well. Cover and chill 1 hour.

While matzo mixture chills, combine 5 1/4 cups broth, 1/4 teaspoon salt, chopped onion, and next 8 ingredients (chopped onion through drumsticks); bring to a boil. Reduce heat, and simmer 1 hour, skimming surface as needed. Remove chicken; reserve for another use. Strain broth mixture through a colander into a large bowl; discard solids. Return broth to pan; bring to a boil. Reduce heat, and simmer.

Lightly coat hands with cooking spray. Divide matzo mixture evenly into 24 (1 1/2-inch) balls. Gently drop balls into simmering broth. Cover, reduce heat to medium-low, and cook 5 minutes or until done (matzo balls will rise to surface). Remove from heat; stir in dill.

Nutritional Information
Calories: 198 (41% from fat)
Fat: 9.1g (sat 1.6g,mono 2.4g,poly 4.3g)
Protein: 9.1g
Carbohydrate: 19.9g
Fiber: 1.2g
Cholesterol: 78mg
Iron: 1.4mg
Sodium: 741mg
Calcium: 23mg
recipes by:Lorrie Hulston Corvin, Cooking Light
Photo: Karry Hosford


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