You don’t have to be Jewish to enjoy this delectable soup…Everybody loves it!!! I bet you never thought matzo ball soup could be made skinny! The soup itself is usually low in calories and fat but matzo balls are loaded with chicken fat and made with several eggs. Not my skinny ones! Here I’m using just 1 tablespoon of canola oil and 2 healthy Eggland’s Best eggs. These mini matzo balls are so light and fluffy and taste delicious. Each 1 cup serving has 127 calories, 4 grams of fat and 3 Weight Watchers SmartPoints.
Prep Time: 30 minutes
Chill Time: 30 minutes for the matzo balls
Cook Time: 30 minutes
Ingredients for Matzo Balls:
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
Ingredients for Chicken Soup:
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), cubed
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
Matzo balls are a traditional Jewish dumpling made from matzo meal. They’re particularly popular during Passover and served with chicken broth as matzo ball soup.
The largest matzo ball prepared weighed 267 pounds. Setting the Guinness World Record, the ball was made from “1000 eggs, 80 pounds of margarine, 200 pounds of matzo meal and 20 pounds of chicken base!
I’ve tried most of the chicken broths available and my favorite is Swanson’s 33% less sodium chicken broth. It comes in a 10, 32, and 48 ounce container. If you are on a strict low-sodium diet, choose a chicken broth that has less sodium than this one.
Passover approved noodles are available in most supermarkets during Passover. During the rest of the year or if you don’t celebrate Passover, use “no yolk” noodles, whole grain or whole wheat spaghetti. I’ve made this soup with all of these different noodles and they all work great for this soup.
Prep and Storage Tips
The reason I cook the noodles separately and add to the soup just before serving is to keep them from getting mushy. If you prep this soup in advance, add the noodles after the soup has cooled and store the soup in the refrigerator.
This soup can be made a few days before serving. It also freezes great. Divide and freeze in pint or quart size containers.
Weight Watchers SmartPoints 3 (for a 1 cup serving)
Weight Watchers POINTS PLUS 4 (for a 1 cup serving)
Weight Watchers SmartPoints 5 (for a 1¾ cup serving)
Weight Watchers POINTS PLUS 5 (for a 1¾ cup serving)
|SKINNY FACTS: for 1 cup (includes 2 matzo balls and Passover approved noodles)
127 calories, 4g fat, 1g sat. fat, 43mg chol, 15g carbs, 12g protein, 1g fiber, 540mg sodium, 2g sugar
|SKINNY FACTS: for 1¾ cups (includes 3 matzo balls and Passover approved noodles)
190 calories, 4g fat, 1g sat. fat, 64mg chol, 22g carbs, 18g protein, 810mg sodium, 2g fiber, 3g sugar