buttermilk matzo ball soup

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not the traditional matzo soup! matzo balls in a veg broth with veggies

matzo with tangy buttermilk.

 

 

* Exported from MasterCook *

 

Matzo Ball Soup Homestyle Light

 

Recipe By :Evelyn Tribole 2000

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

MATZO BALLS:

7 large egg whites

3/4 cup buttermilk -- (2%)

1 tablespoon vegetable oil

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 1/4 cups matzo meal

1/4 teaspoon baking powder

SOUP:

1 onion -- chopped

2 celery ribs -- chopped

4 ounces mushrooms -- sliced

2 parsnips -- peeled and chopped

1 large carrot -- chopped

4 cups defatted low-sodium vegetable broth

4 cups water

2 tablespoons chopped flat-leaf parsley

 

1. TO MAKE THE MATZO BALLS: In a medium bowl, whisk together the egg whites,

buttermilk, oil, salt, and pepper. Whisk in the matzo meal and baking powder.

Cover and chill for at least 1 hour or overnight.

 

2. TO MAKE THE SOUP: Generously coat a 4 quart pot with nonstick spray and warm

over medium heat. Add the onion and celery and cook for 4 minutes, or until

soft. Add the mushrooms and cook for 5 minutes. Add the parsnips, carrot, broth,

and water. Bring to a boil over medium high heat. Reduce the heat to medium low,

cover, and cook for 15 to 20 minutes, or until the parsnips are almost tender.

 

3. Dampen your palms and gently roll the chilled matzo dough by rounded

teaspoonfuls between your palms into 42 balls. Drop into the simmering broth as

you work. Cover and simmer briskly for 15 minutes. (Do not lift the lid; the

broth must remain at a rapid simmer to allow the matzo balls to expand

properly). Ladle the soup into bowls and garnish with the parsley

 

REDUCING CALORIES, FAT, CHOLESTEROL, SODIUM:

* Using egg whites instead of whole eggs

* Using fat free vegetable broth

* Reducing the amount of salt

 

Source:

" More Healthy Homestyle Cooking [iSBN 1579541178] "

Copyright:

" Rodale Press/Prevention "

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Per Serving (excluding unknown items): 250 Calories; 4g Fat (14.3% calories from

fat); 9g Protein; 44g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol; 991mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat

Milk; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : " I'll never forget my first experience with this soup. My family loved

it, but about an hour after we had eaten, our stomachs were uncomfortably full.

I quickly realized this was because I had been in a hurry and had not let the

matzo balls fully cook. Now, I always let the matzo balls simmer for at least 15

minutes before serving. " -Evelyn

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0