Skinny Matzo Ball Soup


¼ cup club soda

1 tablespoon canola oil

2 large eggs, I used Eggland’s Best eggs

⅔ cup matzo meal

1 tablespoon chopped fresh dill

¼ teaspoon kosher salt

¼ teaspoon fresh ground black pepper

2 (32oz) containers Swanson’s reduced-sodium chicken broth,
see shopping tips

1 (14 oz) can Swanson’s reduced-sodium chicken broth

12 ounces (¾ lb.) chicken breasts, (boneless, skinless),

1½ cups carrots, chopped

1½ cups celery, sliced

1 cup onions, chopped

½ teaspoon dried thyme

Fresh ground pepper, to taste

3 ounces (1½ cups dry) Manischewitz Passover Gold egg
noodles,“no yolk” egg noodles, whole grain or whole wheat
spaghetti, see shopping tips


1. To prepare matzo balls: combine club soda, oil and eggs in
a medium bowl, stirring well. Stir in matzo meal, dill, salt
and ground pepper; chill 30 minutes. Shape dough into 24
(1-inch) balls.

2. To make the soup: In a large pot, add all soup
ingredients, except the noodles and matzo balls. Bring to a
boil. Reduce heat to low, carefully add chilled matzo balls,
cover and simmer for 10 minutes. Remove the cover. Cook
uncovered for 10 more minutes.

3. While soup is cooking, cook the noodles in a separate pot
according to package directions. Rinse in cold water and set
aside, see prep tip.

4. Add cook noodles to soup, just before serving. To serve,
add 2 matzo balls for a first course serving and 3 matzo
balls to each main course serving.

Makes 12 (1 cup) first course servings or 8 (1¾ cups serving)
main course servings

Nutrition Facts

for 1 cup (includes 2 matzo balls and Passover approved
124 calories
2g fat
1g sat fat
42mg chol
15g carbs
11g protein
1g fiber
522mg sodium
2g sugar

for 1¾ cups (includes 3 matzo balls and Passover approved
185 calories
3g fat
1g sat fat
63mg chol
22g carbs
17g protein
783mg sodium
2g fiber
3g sugar

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