| 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 ncanty@juno.com (Nadia I Canty) on Mar 28,
1998
A Message from our Provider:
“To ignore God is the height of selfishness”