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Carrot Soup with Parsley Matzo Balls
2 md Onion; chopped
1 lb Carrots; diced
5 1/4 c Nonfat chicken broth; divided
3 tb Rice; uncooked
Salt and pepper
1/2 ts Dried thyme; crumbled
1 Bay leaf
1 pn Sugar; optional
Sauteing liquid; (orig was 1 tb oil)
1/4 c Parsley sprigs; packed
2 lg Eggs
2 ts Vegetable oil
1/2 ts Salt
1/2 c Matzo meal
2 tb Water
Saute onions in your favorite sauteing liquid, until soft, but not brown.
Add carrots, 4 cups broth, rice,and seasonings. 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.
Pour the soup into a blender and puree until very smooth. Return to saucepan. Bring to a simmer, stirring often.
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 desired. Soup can now be kept, covered for 2 days in refrigerator; reheat over medium low heat before serving.
Chop the parsley in food processor. Combine the eggs, oil, and salt in a bowl. Lightly beat until blended. Add matzo meal and bat until batter is well blended. Beat in water, then the chopped parsley. transfer the batter to a bowl, cover, and refrigerate for 20 minutes.
Bring 2 quarts of salted water to a boil in a large saucepan. With wet hands, take about 1 tsp matzo-ball mixture and roll it between your palms to a ball; mixture will be soft. Set balls on a plate.
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.
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