Low Calorie Matzo Ball Soup – 3 Points
Low Calorie Matzo Ball Soup – 3 Points might be a good recipe to expand your soup recipe box. For $1.26 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains approximately 6g of protein, 3g of fat, and a total of 130 calories. 118 people found this recipe to be delicious and satisfying. If you have black pepper, fat free chicken broth, celery stalks, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by Laa Loosh. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a dairy free diet. Overall, this recipe earns a solid spoonacular score of 64%. Similar recipes include Low Calorie French Onion Soup – 5 Points, Low Calorie Pepperoni Pizza – 6 Points, and Low Calorie Orange Julius – 4 Points.
Servings: 8
Ingredients:
1/4 tsp black pepper
1 tbsp canola oil
3 large carrots, peeled and chopped
3 large celery stalks, chopped
8 cups fat free chicken broth
2 tbsp chopped fresh parsley, finely chopped
3/4 cup liquid egg substitute (I used Egg Beaters)
1 cup store bought matzo meal
1 cup sliced mushrooms
1 large onion, finely chopped
1/2 teaspoon salt
3 tbsp cold water
1 cup zucchini, chopped
Equipment:
whisk
bowl
pot
ladle
Cooking instruction summary:
InstructionsIn a medium bowl whisk the matzo meal, oil and water in with the egg substitute. Cover and chill for at least 1 hour or overnight.In a large soup pot, bring broth to a boil. Add salt, pepper, carrot, celery, parsley and onion; reduce the heat to a simmer and cook for 5 minutes.Gently roll the chilled matzo dough into 8 medium sized balls, dropping them into the simmering broth as you work. Cover and cook for 15 minutes. Do not lift the lid: the broth must simmer rapidly to allow the matzo balls to expand properly.Add zucchini and mushrooms and simmer, uncovered, until the veggies are tender – about 2 to 3 minutes.Ladle into bowls, and serve.
Step by step:
1. In a medium bowl whisk the matzo meal, oil and water in with the egg substitute. Cover and chill for at least 1 hour or overnight.In a large soup pot, bring broth to a boil.
2. Add salt, pepper, carrot, celery, parsley and onion; reduce the heat to a simmer and cook for 5 minutes.Gently roll the chilled matzo dough into 8 medium sized balls, dropping them into the simmering broth as you work. Cover and cook for 15 minutes. Do not lift the lid: the broth must simmer rapidly to allow the matzo balls to expand properly.
3. Add zucchini and mushrooms and simmer, uncovered, until the veggies are tender – about 2 to 3 minutes.Ladle into bowls, and serve.
Nutrition Information:
covered percent of daily need
