Serves: 4
Total Calories: 46
1. Mince 2 tablespoons of the shredded carrot set remaining shredded carrot aside.
2. In a small bowl, mix minced carrot, matzo meal, minced celery, onion, poultry seasoning, and salt. Stir in egg. Cover and refrigerate 20 minutes or until mixture is firm enough to shape into balls.
3. In a 2-quart saucepan, place water, slivered celery, reserved shredded carrot, and bouillon granules. Bring to a boil over medium-high heat.
4. Meanwhile, lightly shape matzo mixture into twenty balls using slightly rounded teaspoonfuls. Place on wax paper.
5. Drop matzo balls into boiling broth. Reduce heat to low, cover, and simmer 15 minutes or until matzo balls are puffed and look spongy.
This Vegetable Matzo Ball Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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