Healthy Winter Matzo Ball soup
One of my favorite soups. I don't follow specifics, but just make basic old fashioned soup with homeade broth and fresh ingredients.
Matzo balls: I like to add a blend of fried (in healthy vegetable oil) chopped shiitake mushrooms, onions, and garlic to the matzo ball mix. I skip using chicken fat and use Smart Balance butter instead. A dash of sea salt and fresh ground pepper seems to be enough. The rest is a matter of following the instructions on the box of grain.
Broth: I make the broth the day before, with a skinned, whole Kosher chicken, sea salt and a variety of pepper corns, bay leaves, carrots, celery, parsley, and onion. No need to chop them too much and make them look nice, because they come out the next day, along with the fat that I skim off the top. Remove chicken and let cool after overnight refrigeration.
Add new fresh sliced carrots, celery, onion, parsely, and your choice of favorite seasonings to broth. More cooked mushrooms for real mushroom lovers is optional. Cook vegetables in broth until ready. Add chicken meat and matzo balls.
It's that simple, but very delicious and healthy. I'm not a pro, but this seems to work out fine if you want a healthy and nourishing chicken matzo ball soup.
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