Recipe - Light Carrot Soup With Parsley Matzo Balls

SOUP
1 tablespoon Vegetable oil
2 md Onions; chopped
1 One half pound Carrots; peeled and minced
5 One fourth cup Canned chicken broth;
approx, divided use
3 tablespoon Uncooked rice
Salt and freshly ground
black pepper
One half teaspoon Dried thyme; crumbled
1 Bay leaf
1 pn Sugar; optional

MATZO BALLS
One fourth cup Packed parsley sprigs
2 lg Eggs
2 teaspoon Vegetable oil
One half teaspoon Salt
One half cup Matzo meal
2 tablespoon Water

Notes: From Orange County Register

1. Heat vegetable oil in large, heavy saucepan. Add onions and saute over
mediumlow 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 One fourth 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 mediumlow 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 matzoball 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 36 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 LowFat Jewish Cookbook"

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 28,
1998