Title: Fat-Free Chicken Soup with Matzo Balls
Categories: Soup Chicken Jewish
Yield: 1 Servings

		FAT-FREE CHICKEN SOUP WITH MATZO BALLS
		============================ ==========
YIELD: 8 SERVINGS
INGREDIENTS
6	c	Unsalted Chicken Stock
1		M Spanish Onion; chopped
1		Celery stalk; thinly sliced
2	ts	Chicken Bouillon granules
1/8	ts	White Pepper; ground
1/8	ts	Nutmeg; ground
2		Tb Parsley; finely chopped 2 ts dried
1		Fluffy Fat-Free Matzo Balls reipe (below); prepared
METHOD
1		Place the chicken stock, onion, celery, bouillon granules, p

and nutmeg in a 2 1/2-quart pot. Bring to a boil over high heat. Then reduce the heat to low and cover the pot. Simmer for 30 minutes, or until the vegetables are tender. 2. Use a slotted spoon to transfer the vegetables from the pot to the blender or food processor. Add 1 cup of the hot broth, and process, with the lid slightly ajar to let steam escape, for 30 seconds or until the mixture is smooth. Return the blended mixture to the pot. 3. Add the parsley and matzo balls to the soup and simmer, covered, for 10 minutes. Ladle the soup into individual serving bowls, placing 2 matzo balls in each bowl, and serve hot. ====================================================== Nutritional Fact (Per 3/4 cup Broth and 2 Matzo Balls) ====================================================== Calories: 62 Fat: 0.3g Protein: 4.2g Cholesterol: 0 mg Fiber 0.8 g Sodium: 434 mg ====================================================== FLUFFY FAT-FREE MATZO BALLS =========================== [Yield: 8 Servings] 6 ea Egg Whites; warmed to room temperature 1/2 ts Salt 1 c Plus 2 tb Matzo Meal 1 ts Chicken Bouillon granules 1/2 ts Salt (optional) 1. Place the egg whites in the bowl of an electric mixer and sprinkle with salt. Beat at high speed until stiff peaks form when the beaters are removed. Remove the beaters, and gently fold in matzo meal, 3 tablespoons at a time. Cover the mixture and chill for 15 minutes. 2, Half fll a 6-quart stock pot with water and bring to a rapid boil over high heat. Add the chicken bouillon granules or salt if desired. Coat your hands with non-stick cooking spray and gently shape the chilled matzo meal mixture into 16 (1 1/4-inch) balls. Drop th eballs into boiling water, reduce the heat to mdeium-low and cover the pot. Simmer for 20 minutes or until matzo balls are firm. 3. Remove the matzo balls with a slotted spoon and add immediately to your chicken soup or store in a covered container for 1 to 2 days. VARIATION: Cook the matzo balls in unsalted chicken or vegetable stock instead of water. ======================================================= NUTRITIONAL FACTS (PER SERVING) ======================================================= Calories: 48 Fiber: 0.3 g Cholesterol: 0 mg Protein: 3.6 g Fat: 0 g Sodium: 175 mg ======================================================= SOURCE: Fat-Free Holiday Recipes by Sandra Woodruff, RD Transcribed By: S.Lefkowitz

Submitted By SAM LEFKOWITZ

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