Chicken Soup with Matzo Balls

Chicken Soup with Matzo Balls
Photo by Becky Luigart-Stayner

Ingredients

  • 1 large onion, peeled and quartered
  • 1 parsnip, halved lengthwise
  • 1 quart water
  • 2 celery stalks, halved lengthwise
  • 1 tablespoon chopped fresh dill
  • ½ teaspoon ground ginger
  • 4 cups finely chopped zucchini (about 1 pound)
  • + 17 more ingredients
    • 2 carrots, halved lengthwise
    • 1 quart fat-free, less-sodium chicken broth
    • ½ teaspoon salt
    • 3 tablespoons canola oil
    • ½ teaspoon freshly ground black pepper
    • 1/8 teaspoon freshly grated nutmeg
    • 1 tablespoon chopped fresh dill
    • 1 ¼ cups egg substitute
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped fresh dill
    • ½ teaspoon salt
    • Broth:
    • 6 chicken leg quarters (about 5 1/4 pounds)
    • 2 tablespoons chopped fresh parsley
    • Remaining ingredients:
    • 1 ½ cups matzo meal
    • Matzo Balls:

1. To prepare broth, combine first 3 ingredients in a large stockpot; bring to a boil. Reduce heat, and simmer 2 hours. Add 2 tablespoons parsley and next 5 ingredients (through parsnip) to pan; simmer 1 hour. Strain broth through a sieve into a large bowl. Reserve 2 carrot halves; thinly slice, ...

View full recipe at My Recipes

Comments

Variations on Chicken Soup with Matzo Balls

  • Chicken Soup With Matzo Balls
    • 4 stalks celery, cut into 3-inch pieces
    • 1 (5-pound) baking hen, quartered
    • 1 small green pepper, seeded and coarsely chopped
    • Matzo Balls
    • +4 other ingredients


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