Vegetable Matzo Ball Soup

Serves: 4
Total Calories: 46


1/4 cup carrot shredded
1/4 cup matzo meal + 1 tablespoon
2 tablespoons celery minced
1 tablespoon onion minced
1/4 teaspoon poultry seasoning
1/8 teaspoon salt
1 egg large, beaten
3 cups water
2 tablespoons celery slivered
2 teaspoons chicken bouillon


Mince 2 tablespoons of the shredded carrot set remaining shredded carrot aside.

In a small bowl, mix minced carrot, matzo meal, minced celery, onion, poultry seasoning, and salt. Stir in egg. Cover and refrigerate 20 minutes or until mixture is firm enough to shape into balls.

In a 2-quart saucepan, place water, slivered celery, reserved shredded carrot, and bouillon granules. Bring to a boil over medium-high heat.

Meanwhile, lightly shape matzo mixture into twenty balls using slightly rounded teaspoonfuls. Place on wax paper.

Drop matzo balls into boiling broth. Reduce heat to low, cover, and simmer 15 minutes or until matzo balls are puffed and look spongy.

Nutritional Facts:

Serves: 4
Total Calories: 46
Calories from Fat: 8

This Vegetable Matzo Ball Soup recipe is from the The Soup Collection Cookbook. Download this Cookbook today.

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