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Chicken Soup With Mateo Balls's picture
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1236 Calories from Fat 84

% Daily Value*

Total Fat 9 g14.4%

Saturated Fat 2.9 g14.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 489.2 mg20.4%

Total Carbohydrates 237 g78.9%

Dietary Fiber 13.4 g53.5%

Sugars 14.6 g

Protein 56 g112.3%

Vitamin A 54.2% Vitamin C 94.2%

Calcium 16.5% Iron 30.6%

*Based on a 2000 Calorie diet

Chicken Soup With Mateo Balls Recipe