Skinny Matzo Ball Soup
Ingredients
Ingredients for Matzo Balls:
- ¼ cup club soda
- 1 tablespoon canola oil
- 2 large eggs, I used Eggland’s Best eggs
- ⅔ cup matzo meal
- 1 tablespoon chopped fresh dill
- ¼ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
Ingredients for Chicken Soup:
- 2 (32oz) containers Swanson’s reduced-sodium chicken broth, see shopping tips
- 1 (14 oz) can Swanson’s reduced-sodium chicken broth
- 12 ounces (¾ lb.) chicken breasts (boneless, skinless), cubed
- 1½ cups carrots, chopped
- 1½ cups celery, sliced
- 1 cup onions, chopped
- ½ teaspoon dried thyme
- Fresh ground pepper, to taste
- 3 ounces (1½ cups dry) Manischewitz Passover Gold egg noodles, “no yolk” egg noodles, whole grain or whole wheat spaghetti, see shopping tips
Instructions
- To prepare matzo balls: combine club soda, oil and eggs in a medium bowl, stirring well. Stir in matzo meal, dill, salt and ground pepper; chill 30 minutes. Shape dough into 24 (1-inch) balls.
- To make the soup: In a large pot, add all soup ingredients, except the noodles and matzo balls. Bring to a boil. Reduce heat to low, carefully add chilled matzo balls, cover and simmer for 10 minutes. Remove the cover. Cook uncovered for 10 more minutes.
- While soup is cooking, cook the noodles in a separate pot according to package directions. Rinse in cold water and set aside, see prep tip.
- Add cook noodles to soup, just before serving. To serve, add 2 matzo balls for a first course serving and 3 matzo balls to each main course serving.
Nutrition
Serving: 1cupCalories: 127kcalCarbohydrates: 15gProtein: 12gFat: 4gSaturated Fat: 1gCholesterol: 43mgSodium: 540mgFiber: 1gSugar: 2gBlue Smart Points: 2Green Smart Points: 3Plus Points: 4