Spring Matzo-Ball Soup

By Pooh

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

Details

Servings 4

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.