Skinny Matzo Ball Soup

Ingredients

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

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

Directions

1. 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.
2. 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.
3. 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.
4. 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.

Makes 12 (1 cup) first course servings or 8 (1¾ cups serving) main course servings
Nutrition Facts
for 1 cup (includes 2 matzo balls and Passover approved noodles)
124 calories
2g fat
1g sat fat
42mg chol
15g carbs
11g protein
1g fiber
522mg sodium
2g sugar
SmartPoints value : 3