Chicken Soup With Matzo Balls Recipe

Name: Chicken Soup With Matzo Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Broth:; 1 quart fat-free, less-sodium chicken broth; 1 quart water; 6 chicken leg quarters (about 5 1/4 pounds); 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh dill; 2 celery stalks, halved lengthwise; 2 carrots, halved lengthwise; 1 large onion, peeled and quartered; 1 parsnip, halved lengthwise; Matzo Balls:; 1 1/2 cups matzo meal; 1 1/4 cups egg substitute; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh dill; 3 tablespoons canola oil; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/8 teaspoon freshly grated nutmeg; Remaining ingredients:; 4 cups finely chopped zucchini (about 1 pound); 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon chopped fresh dill

Servings: persons

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

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, and set aside. Discard remaining solids. Cover and chill broth overnight. Skim solidified fat from surface; discard.
2
To prepare matzo balls, combine matzo meal and next 7 ingredients (through grated nutmeg) in a large bowl; cover and chill 4 hours or overnight. Lightly coat hands with water. Roll matzo mixture evenly into 16 balls. Gently drop balls into simmering water, and cook 20 minutes or until done (matzo balls will rise to surface). Remove from water with a slotted spoon.
3
Transfer broth to a large Dutch oven. Add zucchini, 1/2 teaspoon salt, pepper, and reserved carrot to pan; bring to a boil. Reduce heat, and simmer until reduced to 8 cups (about 5 minutes). Add cooked matzo balls to pan; cook 2 minutes or until thoroughly heated. Remove from heat; sprinkle with 1 tablespoon dill.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Broth:, 1 quart fat-free, less-sodium chicken broth, 1 quart water, 6 chicken leg quarters (about 5 1/4 pounds), and more.

Yes, Chicken Soup With Matzo Balls falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Soup With Matzo Balls

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