a tasty soup that is also weight watchers. Entire recipe makes 8 servings
Serving size is 1 1/4 cup broth and 1 Matzo Ball
Each serving = 3 Points +
PER SERVING: 112 calories; 2g fat; 21 g carbohydrates; 8 g protein; 3 g fiber









  • 8 cup fat free chicken broth

  • 1 cup store bought matzo meal

  • ¾ cup liquid egg substitute

  • 3 Tbsp cold water

  • 3 carrots, peeled and chopped

  • 1 onion, finely chopped

  • 1 cup zucchini, chopped

  • 3 celery stalks, chopped

  • 1 cup sliced mushrooms

  • ½ tsp salt

  • ¼ tsp black pepper

  • 1 Tbsp canola oil

  • 2 Tbsp chopped fresh parsley, finely chopped

  1. 1. In a medium bowl whisk the matzo meal, oil and water in with the egg substitute. Cover and chill for at least 1 hour or overnight.

  2. 2. In a large soup pot, bring broth to a boil. Add salt, pepper, carrot, celery, parsley and onion; reduce the heat to a simmer and cook for 5 minutes.

  3. 3. Gently roll the chilled matzo dough into 8 medium sized balls, dropping them into the simmering broth as you work. Cover and cook for 15 minutes. Do not lift the lid: the broth must simmer rapidly to allow the matzo balls to expand properly.

  4. 4. Add zucchini and mushrooms and simmer, uncovered, until the veggies are tender – about 2 to 3 minutes.

  5. 5. Ladle into bowls, and serve.




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