Matzo Ball Soup
When it comes to Passover foods, there aren’t many recipes more classic than matzo ball soup. Here’s a healthier version to enjoy this year.
Ingredients:
- 3 large eggs, beaten
- ¾ cup matzo meal, whole-grain
- 3 Tbsp. olive oil, divided use
- 3 Tbsp. club soda
- 1 tsp. sea salt
- 2 tsp. olive oil
- 2 medium carrots, sliced
- 4 cups low-sodium organic chicken broth
- 1 lb. cooked chicken breast, boneless, skinless, shredded, warm
- 1 tsp. freshly ground black pepper
- 2 Tbsp. chopped fresh dill
Instructions
Combine eggs, matzo, 3 Tbsp. oil, club soda, and salt in a medium bowl; mix well. Refrigerate, covered, for 2 hours.
Heat remaining 2 tsp. oil in large saucepan over medium heat.
Add carrots; cook, stirring frequently, for 4 to 5 minutes, or until tender-crisp.
Add broth. Bring to a boil. Reduce heat to medium; gently boil.
Roll matzo mixture into 2 Tbsp. sized balls.
Add matzo balls to broth; gently boil, covered, for 20 min. Do not remove lid while cooking.
Evenly divide chicken between eight serving bowls. Top evenly with matzo balls, broth, pepper, and dill. Serve immediately.
Recipe Notes
Credit: Team Beachbody
