Matzo Ball and Chicken Soup
Calories 333 (27% from fat)
Fat 10 gram
Saturated Fat 1.3 gram
Trans Fat 0 gram
Cholesterol 120 mg.
Sodium 869 mg.
Carb. 26 gram
Fiber 2.8 gram
Sugar 5.6 gram
Sugar Alcohol 0 gram
Protein 32 gram
olive oil spray
1 cup white onion, chopped
1.5 cups carrots, chopped
2 cups celery, chopped
1 pound boneless, skinless chicken breast
2 Tbsp. fresh parsley, chopped
1/2 Tbsp. fresh rosemary, leaves removed
1.5 Tbsp. fresh dill weed
1 clove (1 Tbsp.) garlic, minced
1/4 cup white wine
6 cups water
2 packets herb ox chicken flavor
1 tsp. sodium free no salt alternative
(We used No Salt.)
1 large egg
2 large egg whites
2 Tbsp. canola oil
1 packet matzo ball mix
(We used Manischewitz Matzo Ball Mix.)
1/2 tsp. nutmeg, ground
This recipe is higher in sodium, so if you're on a low sodium diet you should choose something else.
Our trainer Leigh Pujado put together this recipe and she likes to call it "Shiksa Agnosto-Ball Soup." No matter what you call it, the taste is great. Perfect for those days when you're feeling a little under the weather.
1. Heat a non-stick pan over medium high heat. Once it's hot, lightly spray with olive oil and add the onion, carrots and celery. Saute until they get soft.
2. Once the vegetables are soft, add the next five items to the pan. The chicken, parsley, rosemary, dill and garlic. Cook everything together until both sides of the chicken are brown, about 5-7 minutes per side.
3. Pour 1/4 cup white wine into the pan and thoroughly mix everything together. Add six cups of water, the herb ox and the no-salt. Bring to a boil, cover and reduce heat to simmer. Cook for 45 minutes, stirring occasionally.
4. While the soup is simmering, mix together all the eggs, canola oil, matzo ball mix and nutmeg. Put it in the refrigerator for 20 minutes.
5. After 20 minutes take the matzo ball mix out of the refrigerator. Keep getting hands wet and roll into 1/2 inch balls. This recipe should make about 9-12 matzo balls.
6. Remove the chicken from the stock, dice and set aside. Increase heat and bring pot to a boil. Drop the matzo balls into the boiling stock, cover, reduce heat to simmer and cook on low for 20 minutes. Then return the chicken to the pot and serve.
Yield: 4 Servings
You can freeze individual portions for easy re-heating later. Double the recipe so you get 8 servings out of it.
Microwave the soup for approximately 4 minutes, keeping the container open a little to allow steam to escape.