Email to A. Kiser      

Recipe Categories: KCI's HOME PAGEAPPETIZERS BREAD CASSEROLES COOKIES DESSERTS MainDish PASTA RICE SALADandDRESSING SOUPSandSTEWS VEGETABLES

Chicken Soup and Matzo Balls




Source of Recipe


Sandra






Recipe Introduction


A hot bowl of this traditional Jewish brew will lift your spirits--even if it doesn't cure your cold.
Makes 4 servings. 1 serving = 4 WW Points





List of Ingredients



• 1 large egg, separated
  
• 1 egg white
  
• Pinch of cream of tartar
  
• 1 Tbsp seltzer water
  
• 1/8 tsp salt
  
• 1/4 C + 2 Tbsp matzo meal
  
• 1 scallion, finely chopped
  
• 1 Tbsp snipped fresh dill
  
• 4 C low-sodium chicken broth
  
• 4 baby carrots, quartered lengthwise
  
• 1/4 C julienned parsnip
  






Instructions



1. In a medium bowl, with an electric mixer at high speed, beat both of the egg whites with the cream of tartar until stiff but not dry peaks form.
   
2. In a large bowl, beat the egg yolk with the seltzer water and salt until thick and doubled in volume. With a rubber spatula, fold in the egg whites. on a sheet of wax paper, combine the matzo meal, scallion, and dill; fold into the egg mixture. Refrigerate at least 30 minutes.
   
3. In a large saucepan, bring 2 quarts water to a boil (add a pinch of salt, if desired). Shape the matzo mixture into 8 balls; drop into boiling water. Reduce heat and simmer, covered, 25-30 minutes.
   
4. Meanwhile, in a medium saucepan, combine the broth, carrots, and parsnip; bring to a boil. Reduce heat and simmer, covered, until the vegetables are tender, about 5 minutes. With a slotted spoon, transfer the matzo balls to the soup.