Matzoh Ball Soup

Ok, this recipe is half homemade like your grandma would make, and half Sandra Lee! I've always made matzoh balls by cheating (read: canned chicken broth and matzoh ball mix) since the first time I tried to make them from scratch, it was a total bust. Bu that was like 8 years ago and this time I was feeling inspired to at least try to get half of it done the right way. I'm not quite ready to jump into homemade chicken soup, but I was all about the matzoh balls. I even googled "perfect matzoh balls" for tips.

End result: yummy, fluffy balls. ;)

Matzoh Balls
4 eggs, separated
1 tablespoon shmaltz (chicken fat)
1 cup unsalted matzoh meal
1/2 teapsoon salt
1 1/2 teaspoons baking soda

Soup
4 quarts low sodium, fat free chicken broth
2 celery stalks, chopped
2 medium carrots, chopped
1 small onion, sliced
1 (4 ounce) chicken breast

Beat egg whites in a bowl until fluffy (not stiff, just fluffy) and beat egg yolks and shmaltz in a separate bowl. Add yolk mixture to whites and stir well. Add dry ingredients and mix well. Place mixture in refrigerator for an hour.

Add all soup ingredients to a large pot and bring to a boil. Turn down to a simmer and cover. When chicken breast is cooked through, remove and shred. Add shredded chicken back to the soup.

Using a tablespoon, measure out matzoh ball mix and roll into balls. Do not compact the balls to much. Drop into simmering soup. Cover pot, but vent lid. Simmer for about 45 minutes.

Yields about 20 matzoh balls.

WW info: 3 points per serving.