Chicken Vegetable Soup With Matzo Balls

* Exported from MasterCook *

Chicken Vegetable Soup With Matzo Balls

Recipe By : LSS Collection
Serving Size : 8 Preparation Time :0:00
Categories : Low Fat For You, A Little
Soup...

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large eggs
1 egg white
1/2 teaspoon salt
3/4 cup matzo meal
1 tablespoon oil -- preferably canola
8 cups chicken broth -- homemade
2 medium parsnips -- peeled and chopped
1 large carrot -- peeled and chopped
1 medium onion -- chopped
1 cup broccoli flowerets
1 cup mushrooms -- sliced
2 tablespoons chopped fresh dill -- 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 spoonfuls 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. Makes about 10 cups.


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NOTES : Allow time for chilling...