Chicken Soup With Mateo Balls Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
DishMain Ingredient

Ingredients

 Unsalted chicken stock6 Cup (96 tbs)
 Spanish onion1 Medium, chopped
 Stalk celery1 , thinly sliced
 Chicken bouillon granules2 Teaspoon
 Ground white pepper1⁄8 Teaspoon
 Ground nutmeg1⁄8 Teaspoon
 Finely chopped parsley/2 teaspoons dried parsley2 Tablespoon
 Fluffy fat free matzo balls1 Cup (16 tbs), prepared

Nutrition Facts

Serving size: Complete recipe

Calories 1236 Calories from Fat 84

% Daily Value*

Total Fat 9 g14.4%

Saturated Fat 2.9 g14.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 489.2 mg20.4%

Total Carbohydrates 237 g78.9%

Dietary Fiber 13.4 g53.5%

Sugars 14.6 g

Protein 56 g112.3%

Vitamin A 54.2% Vitamin C 94.2%

Calcium 16.5% Iron 30.6%

*Based on a 2000 Calorie diet

Directions

1. Place the chicken stock, onion, celery, bouillon granules, pepper, and nutmeg in a 2 1/2-quart pot. Bring to a boil over high heat. Then reduce the heat to low and cover the pot. Simmer for 30 minutes, or until the vegetables are very tender.
2. Use a slotted spoon to transfer the vegetables from the pot to a blender or food processor. Add 1 cup of the hot broth, and process, with the lid slightly ajar to let steam escape, for 30 seconds, or until the mixture is smooth. Return the blended mixture to the pot.
3. Add the parsley and matzo balls to the soup, and simmer, covered, for 10 minutes. Ladle the soup into individual serving bowls, placing 2 matzo balls in each bowl.
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