You are here

Golden Matzo Ball Soup's picture
  Unsalted vegetable stock/Chicken stock 5 Cup (80 tbs)
  Peeled and diced sweet potato/Butternut squash 1 1⁄4 Cup (20 tbs)
  Yellow onion 1 Medium, chopped
  Stalk celery 1 , thinly sliced
  Vegetable bouillon/Chicken bouillon granules 2 Teaspoon
  Fluffy fat free matzo balls 1 Cup (16 tbs), prepared

1. Place the chicken stock, sweet potato or squash, onion, celery, and bouillon 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 very tender.
2. Use a slotted spoon to transfer the vegetables from the pot to a blender or food processor. Add 1 cup of the hot broth, and process, with the lid slightly ajar, for 30 seconds, or until the mixture is smooth. Return the blended mixture to the pot.
3. Add the matzo balls to the soup, and simmer, covered, for 10 minutes.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1640 Calories from Fat 16

% Daily Value*

Total Fat 2 g2.8%

Saturated Fat 0.02 g0.08%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2477.3 mg103.2%

Total Carbohydrates 383 g127.7%

Dietary Fiber 28.1 g112.4%

Sugars 85.4 g

Protein 35 g70.6%

Vitamin A 3.6% Vitamin C 2.1%

Calcium 1.6% Iron 0.44%

*Based on a 2000 Calorie diet

Golden Matzo Ball Soup Recipe