Low Calorie Matzo Ball Soup

• 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

Instructions

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.