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Carrot Soup With Parsley Matzo Balls

A home-style Carrot Soup With Parsley Matzo Balls made with Soup, Onion, Carrots, Nonfat Chicken Broth, and Rice Salt And Pepper. Serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• Soup
• 2
• 1 lb
• 5 1/4 cup
• 3 tbsp
• 1/2 tsp
• 1/4 cup
• 2
• 2 tsp
• 1/2 tsp
• 1/2 cup
• 2 tbsp

Method (preview)

1. 1

   Saute onions in your favorite sauteing liquid, until soft, but not brown.

2. 2

   Add carrots, 4 cups broth, rice,and seasonings.

3. 3

   Stir and bring to a boil.

4. 4

   Reduce heat to low, cover and cook about 30 minutes or until carrots and rice are very tender.

5. 5

   Discard bay leaf.

6. 6

   Let soup cool 5 minutes.

7. 7

   Pour the soup into a blender and puree until very smooth. Return to saucepan.

8. 8

   Bring to a simmer, stirring often.

9. 9

   Add about 1 1/4 cups broth, or enough to bring soup to desired consistency.

10. 10

    Bring to a boil, stirring.

11. 11

    Taste and adjust seasoning; add pinch of sugar if desired.

12. 12

    Soup can now be kept, covered for 2 days in refrigerator; reheat over medium low heat before serving.

13. 13

    Chop the parsley in food processor. Combine the eggs, oil, and salt in a bowl.

14. 14

    Lightly beat until blended. Add matzo meal and bat until batter is well blended.

15. 15

    Beat in water, then the chopped parsley. transfer the batter to a bowl, cover, and refrigerate for 20 minutes.

16. 16

    Bring 2 quarts of salted water to a boil in a large saucepan.

17. 17

    With wet hands, take about 1 tsp matzo-ball mixture and roll it between your palms to a ball; mixture will be soft.

18. 18

    Set balls on a plate.

19. 19

    Reduce heat so water simmers.

20. 20

    Cover and simmer over low heat about 30 minutes or until matzo balls are firm.

21. 21

    Cover and keep them warm until ready to serve.

22. 22

    Add 3-6 matzo balls to each bowl of soup.