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Matzo Balls for Quick-Fix Soup

Source: Cook Once, Eat For A Week
by Jyl Steinback, Americas Healthiest Mom

Serves: 6

4 large egg whites ľ tsp. Mrs. Dash seasoning

Ľ cup egg substitute 1˝ tsp. dried parsley

ľ cup matzo meal Pepper to taste

1 tbsp. dried minced onion

Pour egg whites into medium bowl; beat with electric mixer or whisk until stiff. Gradually add egg substitute and mix lightly. Combine matzo meal, onion, Mrs. Dash seasoning, parsley and pepper in plastic bag; shake until ingredients are blended. Add crumb mixture to egg mixture, stirring until ingredients are blended. Form mixture into 1 inch balls and place in 10 cups boiling water. Reduce heat to low, cover and simmer until matzo balls are soft and fluffy, 20 to 30 minutes. Using slotted spoon, carefully remove matzo balls from water; drain well. Line baking sheet with foil; arrange matzo balls in single layer on baking sheet, cover with plastic wrap and freeze 10 to 15 minutes. Remove from freezer; store matzo balls in plastic freezer bags until ready to serve. Add frozen matzo balls to boiling chicken broth and cook over medium heat until thawed and heated through. If desired, add frozen mixed vegetables to soup; bring to a boil and cook just until vegetables are tender. For a full meal, add cooked chicken.

Nutrition per Serving   Exchanges Carb Choices

Calories          83 1 starch              1

Fat      0.2 g

Carbohydrates       15 g

Protein         5 g

Cholesterol      0 mg

Dietary Fiber      <1 g

Sodium    51 mg