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Ingredients
- 1 onion
- 1/2 cup peeled baby carrots, thinly
- sliced.
- 1/2 stalk celery, thinly sliced.
- 1 (48-ounce) can reduced-sodium
- chicken broth.
- pinch freshly ground pepper.
- 2/3 cup fat-free egg substitute.
- 1 tablespoon + 1 teaspoon canola oil.
- 1 packet reduced-sodium matzo-ball mix
- (from a 5-ounce package.)
- 1 tablespoon chopped fresh dill
Preparation
Step 1
1. Spray a nonstick Dutch oven with non-
stick spray and set aside over medium-
high heat. Add the onions, carrots, and
celery; cook, covered, 3 minutes. Add
the broth and pepper; cover and bring
to a boil. Combine the egg substitute
and oil; stir in the matzo-ball mix
until blended. Chill 10 minutes.
2. Stir the dill into the matzo-ball
mixture; drop the mixture by level
teaspoonfuls into hot broth to make a
total of 12 matzo balls. Cover and
return to a boil. Simmer, covered,
until the matzo balls are cooked
through, about 15 minutes.