Serves: 4
Total Calories: 46

1/4 cup carrot shredded
1/4 cup matzo meal + 1 tablespoon
2 tablespoons celery minced
1 tablespoon onion minced
1/4 teaspoon poultry seasoning
1/8 teaspoon salt
1 egg beaten
3 cups water
2 tablespoons celery slivered
2 teaspoons chicken bouillon

Mince 2 tablespoons of the shredded carrot set remaining shredded carrot aside. In a small bowl, mix minced carrot, matzo meal, celery, onion, poultry seasoning and salt. Stir in egg. Cover and refrigerate for 20 minutes or until mixture is firm enough to shape into balls.

In a 2-quart saucepan over medium-high heat, bring water, slivered celery, reserved shredded carrot and bouillon granules to a boil. Meanwhile, lightly shape matzo mixture into twenty balls using slightly rounded teaspoonfuls. Place on waxed paper.

Drop matzo balls into boiling broth. Reduce heat to low, cover and simmer for 15 minutes or until matzo balls are puffed and look spongy.

Nutritional Facts:

Serves: 4
Total Calories: 46
Calories from Fat: 8

More Recipes from the Slender Feast Cookbook:
Cold Cucumber Soup
Cream Of Broccoli Soup
Hot Asparagus Vichyssoise
Rich Onion Soup
Vegetable-Matzo Ball Soup