| previous | next |
Title: Carrot Soup W/ Parsley Matzo Balls
Categories: Eat Holiday Jewish Soup
Yield: 6 Servings
| Soup: | ||
| 2 | md | Onion; chopped |
| 1 | lb | Carrots; diced |
| 5 1/4 | c | Nonfat chicken broth; divided |
| 3 | tb | Rice; uncooked |
| Salt and pepper | ||
| 1/2 | ts | Dried thyme; crumbled |
| 1 | Bay leaf | |
| 1 | pn | Sugar; optional |
| Sauteing liquid; (orig was 1 tb oil) | ||
| Matzo balls: | ||
| 1/4 | c | Parsley sprigs; packed |
| 2 | lg | Eggs |
| 2 | ts | Vegetable oil |
| 1/2 | ts | Salt |
| 1/2 | c | Matzo meal |
| 2 | tb | Water |
Saute onions in your favorite sauteing liquid, until soft, but not brown.
Add carrots, 4 cups broth, rice,and seasonings. Stir and bring to a boil. Reduce heat to low, cover and cook about 30 minutes or until carrots and rice are very tender. Discard bay leaf. Let soup cool 5 minutes.
Pour the soup into a blender and puree until very smooth. Return to saucepan. Bring to a simmer, stirring often.
Add about 1 1/4 cups broth, or enough to bring soup to desired consistency. Bring to a boil, stirring. Taste and adjust seasoning; add pinch of sugar if desired. Soup can now be kept, covered for 2 days in refrigerator; reheat over medium low heat before serving.
Matzo balls:
Chop the parsley in food processor. Combine the eggs, oil, and salt in a bowl. Lightly beat until blended. Add matzo meal and bat until batter is well blended. Beat in water, then the chopped parsley. transfer the batter to a bowl, cover, and refrigerate for 20 minutes.
Bring 2 quarts of salted water to a boil in a large saucepan. With wet hands, take about 1 tsp matzo-ball mixture and roll it between your palms to a ball; mixture will be soft. Set balls on a plate.
Reduce heat so water simmers. With a rubber spatula, carefully slide balls 1 by 1 into the simmering water. Cover and simmer over low heat about 30 minutes or until matzo balls are firm. Cover and keep them warm until ready to serve.
>From: Ellen C. Rakes (ellen@brakes. elekta. com)
Add 3-6 matzo balls to each bowl of soup.
Per serving: 167 Calories; 4g Fat (17% calories from fat); 14g Protein; 27g Carbohydrate; 72mg Cholesterol; 663mg Sodium Food Exchanges: 1 Starch/Bread; 1 1/2 Lean Meat; 2 Vegetable; 1/2 Fat
Posted to MM-Recipes Digest V4 #3 by Doug and Linda Jividen on Septday,, ember 25, 199
Recipe by: The Low-Fat Jewish Ckbk,Faye Levy (Orange Cty Reg 9/25/97)
| previous | next |