You are here

Chicken Soup With Mateo Balls

fatfree.kitchen's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Chicken

Rate It

Your rating: None
4.267645
Average: 4.3 (17 votes)