classic chicken soup with mini matzo balls

December 26th, 2009

You might not think it is possible to lose weight while on a eating plan which includes classic chicken soup with mini matzo balls but it can happen. It is crucial to not eat classic chicken soup with mini matzo balls or other high calorie soups every day but in moderation.

For instance, I allow myself high calorie food one day per week. I eat a calorie controlled diet for most of the week, say 1200 to 1600 calories per day, and then one day, I eat whatever I want - without going crazy of course.

I have been using this method for the last 2 weeks and it has helped me to lose 5 kilos. I have not accelerated my exercise routine or taken any supplements or diet drinks. I have only been aware of what I eat most days of the week and then eat whatever I like one day of the week.

I also feel it helps to have professional support when dieting and for that I registered with the Biggest Loser club. They have numerous tools to enable you to monitor your progress and achieve your goals.

Join the Biggest Loser

Classic Chicken Soup with Mini Matzo Balls

Source: Passover Cookery: In the Kitchen With Joan Kekst

Classic Chicken Soup
1 pullet (young hen), about 6 pound, skin and all fat removed
3 pounds extra breast bones, necks, wings or turkey necks
1 clove garlic, cracked
1 large onion, peeled and sliced
4 whole carrots, peeled
3 celery stalks
10 to 12 parsley stems
1 parsnip, peeled
3 bay leaves
5 or 6 white peppercorns
2 inches lemon peel (optional)
9 quarts cold water
6 to 8 fresh carrots, peeled and cut into 1-inch sticks
Kosher salt and white pepper, to taste

Mini Matzo Balls
2 large eggs plus 3 egg whites
Pinch salt
1 1/4 cups matzo meal
2 1/4 teaspoons salt
2 tablespoons club soda
2 tablespoons chicken broth
4 tablespoons vegetable oil
1 tablespoon salt
8 quarts water

Garnish
2 tablespoons minced parsley or
1/4 teaspoon saffron (optional)

For the soup: Cut up chicken and break extra chicken bones; place in large stockpot over medium heat. Toss until meat on bones whitens, about 5 minutes. Add garlic, onion, 4 whole carrots, celery, parsley, parsnip, bay leaves, peppercorns, lemon peel (if using) and water. Slowly bring to a boil, skimming occasionally. Simmer partially covered about 2 to 2 1/2 hours.

Remove chicken when tender; reserve for another use. Strain soup into clean pot. Chill to remove all fat.

Return soup to a simmer. Add fresh carrots. Reduce liquid slightly. Heat thoroughly. Add salt and pepper to taste.

For the mini matzo balls: Beat eggs and egg whites in a medium bowl with a pinch of salt. Stir in matzo meal. Add 2 1/4 teaspoons salt, club soda, chicken broth and vegetable oil. Mix well. Chill 45 minutes.

Add 1 tablespoon salt to 8 quarts of water; boil. Moisten hands. Shape chilled matzo mixture into balls the size of walnuts. Drop the balls into the boiling water and immediately cover. Keep at a rolling boil for 30 minutes. Do not uncover because losing the steam will deflate the matzo balls.

To serve: Pour the chicken soup into individual bowls. Use a slotted spoon to transfer the matzo balls from the boiling water to the warm soup. Garnish with fresh parsley or saffron, if desired.

Makes about 32 servings of 1 cup each.

Per serving: 93 calories; 4 g fat (0.3 g saturated fat; 39 percent calories from fat); 6 g carbohydrates; 38 mg cholesterol; 483 mg sodium; 9 g protein; 1 g fiber

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