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Chicken Soup with Matzo Balls















Trans-fat Free, Low Carb


2 large eggs
1 large egg whites
½ teaspoon salt
¾ cup matzo meal
1 tablespoon vegetable oil
8 cups chicken broth
2 each parsnips
peeled, chopped
1 large carrots
peeled, chopped
1 each onions
1 cup broccoli florets
1 cup mushrooms
2 tablespoons dill weed
fresh, or parsley


In a mixing bowl, whisk together eggs, egg white and salt.

Whisk in matzo meal, oil and 3 tablespoons cold water.

Cover and chill the mixture at least 1 hour or overnight.

In a large pot, bring chicken broth to a boil.

Add parsnips, carrots and onions, 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 240g (8.5 oz)
Amount per Serving
Calories 10739% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 421mg 18%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 14g
Vitamin A 30% Vitamin C 14%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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