rosh hashana - light carrot soup with matzo balls

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Light Carrot Soup with Parsley Matzo Balls (Vegetarian Version)

 

Recipe By :The Low-Fat Jewish Cookbook by Faye Levy

Serving Size : 6 Preparation Time :0:00

Categories : Rosh Hashana Soups

 

Amount Measure Ingredient -- Preparation Method

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SOUP:

1 tablespoon vegetable oil

2 medium onions -- chopped

1 1/2 pounds carrots -- peeled and diced

5 1/4 cups vegetable broth -- divided use

3 tablespoons uncooked rice

Salt and freshly ground black pepper

1/2 teaspoon dried thyme -- crumbled

1 bay leaf

Optional: pinch of sugar

MATZO BALLS:

1/4 cup packed parsley sprigs

2 large eggs

2 teaspoons vegetable oil

1/2 teaspoon salt

1/2 cup matzo meal

2 tablespoons water

 

1. Heat vegetable oil in large, heavy saucepan. Add onions and saute over

medium-low heat, stirring often, 7 minutes or until soft but not brown.

 

2. Add carrots, 4 cups broth, rice, salt, pepper, thyme and bay leaf. Stir and

bring to a boil. Reduce heat to low, cover and cook about 30 minutes or until

carrots and rice are very tender. Discard bay leaf. Let soup cool 5 minutes.

 

3. Pour the soup into a blender and puree until very smooth. Return to saucepan.

Bring to a simmer, stirring often.

 

4. Add about 1 1/4 cups broth, or enough to bring soup to desired consistency.

Bring to a boil, stirring. Taste and adjust seasoning; add pinch of sugar if de

sired. (Soup can be kept, covered, 2 days in refrigerator; reheat over

medium-low heat, stirring, before serving.)

 

5. To make the matzo balls, chop the parsley in a food processor. Combine the

eggs, vegetable oil and salt in a bowl. Lightly beat until blended. Add matzo

meal and beat until batter is well blended. Beat in water, then the chopped

parsley. Transfer the batter to a bowl, cover, and refrigerate for 20 minutes.

 

6. Bring about 2 quarts of salted water to a boil in a large saucepan. With wet

hands, take about 1 teaspoon matzo-ball mixture and roll it between your palms

to a ball; mixture will be soft. Set balls on a plate.

 

7. Reduce heat so water simmers. With a rubber spatula, carefully slide balls 1

by 1 into the simmering water. Cover and simmer over low heat about 30 minutes

or until matzo balls are firm. Cover and keep them warm until ready to serve.

 

Presentation: When serving soup, use a slotted spoon to add 3-6 matzo balls to

each bowl.

 

Yield: 6 servings

 

Nutritional information (per serving): 213 calories, 7.1 grams fat, 1.5 grams

saturated fat, 72 milligrams cholesterol, 1,008 milligrams sodium, 30 percent

calories from fat

 

Source: " The Low-Fat Jewish Cookbook " by Faye Levy. Editor's note: Original

recipe specified canned light chicken broth.

 

Description:

" Pureed carrots and rice give creaminess without the cream "

Source:

" http://www.ocregister.com/letseat/food/recipes/recipes0925.html "

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Per Serving (excluding unknown items): 320 Calories; 9g Fat (25.2% calories from

fat); 10g Protein; 50g Carbohydrate; 7g Dietary Fiber; 64mg Cholesterol; 1658mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 1262 0 0 0 0 0 3394 0 0 0 0 0

 

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