INGREDIENTS

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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