Chicken Soup With Mateo Balls
|Unsalted chicken stock||6 Cup (96 tbs)|
|Spanish onion||1 Medium, chopped|
|Stalk celery||1 , thinly sliced|
|Chicken bouillon granules||2 Teaspoon|
|Ground white pepper||1⁄8 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Finely chopped parsley/2 teaspoons dried parsley||2 Tablespoon|
|Fluffy fat free matzo balls||1 Cup (16 tbs), prepared|
1. Place the chicken stock, onion, celery, bouillon granules, pepper, and nutmeg 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 to let steam escape, for 30 seconds, or until the mixture is smooth. Return the blended mixture to the pot.
3. Add the parsley and matzo balls to the soup, and simmer, covered, for 10 minutes. Ladle the soup into individual serving bowls, placing 2 matzo balls in each bowl.