Spring Vegetable Soup with Scallion and Dill-Flecked Matzo Balls
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(makes 8 servings)
| Matzo Balls |
| 3 | tablespoons (38 g) unsalted pareve kosher-for-Passover margarine |
| 3 | scallions, white part and 2 inches (5 cm) green, finely chopped |
| 2 | large eggs |
| 1 | tablespoon (15 ml) 99% fat free, no-salt-added canned chicken broth |
| 1/2 | teaspoon (2.5 ml) kosher salt |
| 1/4 | teaspoon (1.25 ml) freshly ground pepper |
| 1/2 | cup (70 g) unsalted matzo meal |
| 1 | tablespoon (15 ml) minced fresh dill |
| Vegetable Soup |
| canola oil cooking spray |
| 3 | medium carrots, diced |
| 2 | cups (240 g) small broccoli florets |
| 2 | small zucchini, diced |
| 2 | small yellow crookneck squash, diced |
| 8 | ounces (240 g) shiitake mushrooms, stems removed, caps sliced |
| 1 | small red onion, diced |
| 2 | large cloves garlic, minced |
| 6 | cups (1.4 l) 99% fat free, no-salt-added canned chicken broth |
| 1 | 28-ounce (840 g) no-salt-added canned diced tomatoes |
| 4 | ounces (120 g) sugar snap peas, trimmed |
| 2 | tablespoons (30 ml) chopped fresh dill |
- For the matzo balls; melt margarine in a heavy small skillet over medium heat. Add scallions and sauté until tender, about 2 minutes. Cool.
- In a medium bowl, whisk eggs, chicken broth, salt, and pepper. Mix in scallion mixture, matzo meal, and dill. Cover and chill until firm, at least 2 hours.
- Line a baking sheet with parchment paper or plastic wrap. Using moistened palms, roll rounded teaspoonfuls of matzo mixture into small balls. Place on prepared baking sheet. Chill for 30 minutes.
- Bring a large pot of lightly salted water to a boil. Drop matzo balls into boiling water. Cover and boil until matzo balls are tender, about 25 minutes. Using a slotted spoon, transfer matzo balls to a large plate. (May be prepared up to 2 days ahead, covered, and chilled.)
- To make soup, lightly coat a large heavy soup pot with cooking spray. Add carrots, broccoli, zucchini, squash, mushrooms, red onion, and garlic. Sauté until vegetables are almost tender, about 10 minutes.
- Add broth, tomatoes with their juice, sugar snap peas, and dill. Simmer until vegetables are tender, about 20 minutes. (May be made ahead, covered, and chilled for up to 1 day. Reheat to simmer before continuing).
- Add matzo balls to the soup and continue to cook until matzo balls are heated through. Soup will be thick. Ladle into soup bowls and serve.
| Per serving: | 161 calories (31% calories from fat), 8 g protein, 6 g total fat (1.3 g saturated fat), 22 g carbohydrates, 5 g dietary fiber, 53 mg cholesterol, 193 mg sodium |
| Diabetic exchanges: | 1 1/2 carbohydrate (1/2 bread/starch, 3 vegetable), 1 fat |
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