- 1/2 cup matzoh meal
- 1/4 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 2 large eggs, lightly beaten
- 1/3 cup seltzer water or water
- 2 tsp. canola oil
- 6 cups homemade or reduced-sodium chicken broth
- 2 carrots, thinly sliced
- 1 shallot, finely chopped
- 1 cup fresh or frozen peas, thawed
- 1 1/2 cups shredded cooked chicken breast
- 2 tbsp. chopped fresh flat-leaf parsley
Makes 6 Servings ( 1 cup soup
- To make the matzoh balls, combine the matzoh meal, salt and pepper in a medium bowl. Combine the eggs, seltzer water, and oil in a small bowl. Add the egg mixture to the matzoh meal mixture and stir until just blended. Cover and refrigerate for about 20 minutes.
- Bring the broth, carrots and shallot to a boil in a Dutch oven or large pot. Reduce the heat and simmer, covered, until the carrots are partially tender, about 5 minutes.
- With wet hands, shape the matzoh mixture into 12 balls. Carefully drop the balls, one at a time, into the simmering soup. Simmer, covered, until the matzoh balls are cooked through and tender, 20-30 minutes, stirring in the peas during the last 5 minutes. Stir in the chicken and simmer until heated through, about 2 minutes. Stir in the parsley just before serving.
WW POINTS VALUE: 5 pts.
Note: This recipe appears in the WW Ultimate Chicken Cookbook. This was my second attempt at making Matzoh ball soup and it was delicious. Matzoh ball soup is a traditional favorite first course meal during Passover but you can enjoy this soup anytime of the year. Making the matzoh balls may get a little messy but they will be perfect when you carefully put them in the soup and they cook for 20-30 minutes. They're like cracker meatballs. I highly recommend adding 2 cloves of minced garlic because garlic always makes everything better. I also recommend using thyme or rosemary if you don't have parsley on hand.