Low Calorie Matzo Ball Soup

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  • 8 cups fat free chicken broth
  • 1 cup store bought matzo meal
  • 3/4 cup liquid egg substitute (I used Egg Beaters)
  • 3 tbsp cold water
  • 3 large carrots, peeled and chopped
  • 1 large onion, finely chopped
  • 1 cup zucchini, chopped
  • 3 large celery stalks, chopped
  • 1 cup sliced mushrooms
  • 1/2 teaspoon salt
  • 1/4 tsp black pepper
  • 1 tbsp canola oil
  • 2 tbsp chopped fresh parsley, finely chopped


  1. In a medium bowl whisk the matzo meal, oil and water in with the egg substitute. Cover and chill for at least 1 hour or overnight.
  2. In a large soup pot, bring broth to a boil. Add salt, pepper, carrot, celery, parsley and onion; reduce the heat to a simmer and cook for 5 minutes.
  3. Gently roll the chilled matzo dough into 8 medium sized balls, dropping them into the simmering broth as you work. Cover and cook for 15 minutes. Do not lift the lid: the broth must simmer rapidly to allow the matzo balls to expand properly.
  4. Add zucchini and mushrooms and simmer, uncovered, until the veggies are tender – about 2 to 3 minutes.
  5. Ladle into bowls, and serve.
Cooking time (duration): 60
Diet (other): Low calorie, Reduced fat, Reduced carbohydrate
Number of servings (yield): 8
Meal type: dinner
Culinary tradition: USA (Traditional)

Entire recipe makes 8 servings
Serving size is 1 1/4 cup broth and 1 Matzo Ball
PER SERVING: 112 calories; 2g fat; 21 g carbohydrates; 8 g protein; 3 g fiber

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