| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | T | Vegetable oil |
| 2 | Onions, chopped | |
| 1 1/2 | lb | Carrots, peeled and diced |
| 5 1/4 | c | Canned chicken broth |
| approx divided use | ||
| 3 | T | Uncooked rice |
| Salt and freshly ground | ||
| black pepper | ||
| 1/2 | t | Dried thyme, crumbled |
| 1 | Bay leaf | |
| 1 | pn | Sugar, optional |
| 1/4 | c | Packed parsley sprigs |
| 2 | Eggs | |
| 2 | t | Vegetable oil |
| 1/2 | t | Salt |
| 1/2 | c | Matzo meal |
| 2 | T | Water |
| percent calories from fat |
INSTRUCTIONS
Notes: From Orange County Register 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. 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. Pour the soup into a blender and puree until very smooth. Return to saucepan. Bring to a simmer, stirring often. 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.) 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. 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. 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, Source: "The Low-Fat Jewish Cookbook" Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 28, 1998
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