so it goes without saying (to some people at least) that matzo ball soup is one of my favorite soups. why? 1. it's simple. 2. there's no extra stuff in it that i dont like (i'm used to be a very, VERY picky eater) & 3. its fun to watch the balls grow to be three times their original size (it's the little things in life, i guess)
this recipe is from a weight watcher's recipe & i couldn't resist when i saw it, especially when you can make this meal as low or high in points as you like.
2 large eggs
2 tablespoons canola oil
1/4 tsp salt (i probably used less..i'm weird with salt)
3/4 cup matzo meal (it equalled to about one packet with the brand i bought. in the international food aisle.)
3 tablespoons seltzer (it exploded on me, so be careful)
4 (14.5 ounce) cans reduced soduim vegetable broth
1 tsp. dried parsley*
Whisk the eggs, oil & salt together in a bowl. Stir in the mazto meal and seltzer just until smooth. Cover & refrigerate 30 minutes. Wet hands as needed & form into sixteen 1-inch balls.
Bring 8 cups of water to a boil. Gently drop the balls into the water. Cover & reduce heat to a simmer. Cook about 30-45 minutes, until the balls are soft throughout. Drain matzo balls & set aside.
**If you're like me & like to prepare things ahead of time, you can stop here & refrigerate the balls on a lined cookie sheet so that they aren't on top of each other, up to a day ahead of time.**
Add broth to the soup pot and bring to a simmer. Heat the cooked matzo balls until they are warm (about 5 minutes). Stir in parsley at the end of cooking.
POINTS value: vegetable broth - 0 points; 1 matzo ball - 1 point
*You can add fresh parsely & dill if you wish. I didn't have any handy.
No comments:
Post a Comment