Average Rating: 0TOTAL TIME: Prep: 25 min. + chilling Cook: 1-3/4 hours
YIELD: 12 servings.Ingredients
- 1 broiler/fryer chicken (3 to 4 pounds)
- 1 can (14-1/2 ounces) chicken broth
- 1-3/4 teaspoons kosher salt, divided
- 1 pound carrots, coarsely chopped
- 6 celery ribs, coarsely chopped
- 1/2 cup coarsely chopped sweet onion
- 2 garlic cloves, minced
- 1/4 teaspoon white pepper
- 1/4 cup minced fresh parsley
MATZO BALLS:- 2 eggs
- 2 tablespoons canola oil
- 1 package (5 ounces) matzo ball mix
- 1/4 cup finely chopped onion
Instructions
- 1. Place chicken in a large soup kettle; add the broth, 1 teaspoon kosher salt and enough water to cover the chicken. Bring to a boil. Reduce heat; simmer for 55-65 minutes or until meat is tender, skimming the surface as foam rises.
- 2. Remove chicken and set aside until cool enough to handle. Strain broth and skim fat. Return broth to the kettle; add the carrots, celery, onion, garlic, pepper and remaining salt. Bring to a boil. Reduce heat; simmer for 15 minutes or until carrots are tender.
- 3. Meanwhile, in a small bowl, whisk eggs and oil. Add matzo ball mix and onion; toss with a fork until combined. Cover and refrigerate for 15 minutes.
- 4. Remove and discard skin and bones from chicken; chop chicken and add to soup. Stir in parsley. Bring to a boil. Drop 12 rounded teaspoonfuls of matzo ball dough into boiling soup. Reduce heat; cover and simmer for 20-25 minutes or until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering).
- 5. With a slotted spoon, carefully remove matzo balls and place one in each soup bowl. Ladle soup over top.
Nutrition Facts
1-1/2 cup: 160 calories, 6g fat (1g saturated fat), 73mg cholesterol, 509mg sodium, 11g carbohydrate (3g sugars, 2g fiber), 15g protein.
Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 fat.
