Name: Light Carrot Soup with Parsley Matzo Balls
Ingredients: 1 tb Vegetable oil; 2 md Onions; chopped; 1 1/2 lb Carrots; peeled and diced; 5 1/4 c Canned chicken broth; approx, divided use; 3 tb Uncooked rice; Salt and freshly ground black pepper; 1/2 ts Dried thyme; crumbled; 1 Bay leaf; 1 pn Sugar; optional; 1/4 c Packed parsley sprigs; 2 lg Eggs; 2 ts Vegetable oil; 1/2 ts Salt; 1/2 c Matzo meal; 2 tb Water

I've been there a few times in my life. Most don't understand it. That's understandable. However, it hit home to me when the Apostle Paul said, 'Apart from such external things, there is the daily pressure on me of concern for all the churches' (2 Cor. 11:28). A number of years ago, the pain was so intense that the physical affliction Paul spoke about earlier in 2 Corinthians 11 would have been much preferred. I can take the long hours and the hard work. I can even take the pressures on my family. But the emotional pain is the one and only thing that forever tempts me to throw in the towel. When I feel that way, I can almost hear the Lord saying to me, 'Are you in it for Me or are you in it for yourself?' That's gut-check time. Am I really a servant of Christ (2 Cor. 11:23)?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Eggs	Jewish		1	Servings

INGREDIENTS

1	tb	Vegetable oil
2	md	Onions; chopped
1 1/2	lb	Carrots; peeled and diced
5 1/4	c	Canned chicken broth; approx, divided use
3	tb	Uncooked rice
		Salt and freshly ground black pepper
1/2	ts	Dried thyme; crumbled
1		Bay leaf
1	pn	Sugar; optional
1/4	c	Packed parsley sprigs
2	lg	Eggs
2	ts	Vegetable oil
1/2	ts	Salt
1/2	c	Matzo meal
2	tb	Water

INSTRUCTIONS

SOUP
MATZO BALLS
Notes: From Orange County Register
1. Heat vegetable oil in large, heavy saucepan. Add onions and saute over
medium-low heat, stirring often, 7 minutes or until soft but not brown.
2. Add carrots, 4 cups broth, rice, salt, pepper, thyme and bay leaf. Stir
and bring to a boil. Reduce heat to low, cover and cook about 30 minutes or
until carrots and rice are very tender. Discard bay leaf. Let soup cool 5
minutes.
3. Pour the soup into a blender and puree until very smooth. Return to
saucepan. Bring to a simmer, stirring often.
4. Add about 1 1/4 cups broth, or enough to bring soup to desired
consistency. Bring to a boil, stirring. Taste and adjust seasoning; add
pinch of sugar if de sired. (Soup can be kept, covered, 2 days in
refrigerator; reheat over medium-low heat, stirring, before serving.)
5. To make the matzo balls, chop the parsley in a food processor. Combine
the eggs, vegetable oil and salt in a bowl. Lightly beat until blended. Add
matzo meal and beat until batter is well blended. Beat in water, then the
chopped parsley. Transfer the batter to a bowl, cover, and refrigerate for
20    minutes.
6. Bring about 2 quarts of salted water to a boil in a large saucepan. With
wet hands, take about 1 teaspoon matzo-ball mixture and roll it between
your palms to a ball; mixture will be soft. Set balls on a plate.
7. Reduce heat so water simmers. With a rubber spatula, carefully slide
balls 1 by 1 into the simmering water. Cover and simmer over low heat about
30 minutes or until matzo balls are firm. Cover and keep them warm until
ready to serve.
Presentation: When serving soup, use a slotted spoon to add 3-6 matzo balls
to each bowl.
Yield: 6 servings
Nutritional information (per serving): 213 calories, 7.1 grams fat, 1.5
grams saturated fat, 72 milligrams cholesterol, 1,008 milligrams sodium, 30
percent calories from fat
Source: "The Low-Fat Jewish Cookbook"
Posted to recipelu-digest by [email protected] (Nadia I Canty) on Mar 28,
1998

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