*  Exported from  MasterCook  *

                 Chicken Vegetable Soup With Matzo Balls

Recipe By     : LSS Collection
Serving Size  : 8    Preparation Time :0:00
Categories    : Low Fat                          For You, A Little 
Soup...

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    large eggs
   1                    egg white
     1/2  teaspoon      salt
     3/4  cup           matzo meal
   1      tablespoon    oil -- preferably canola
   8      cups          chicken broth -- homemade
   2      medium        parsnips -- peeled and chopped
   1      large         carrot -- peeled and chopped
   1      medium        onion -- chopped
   1      cup           broccoli flowerets
   1      cup           mushrooms -- sliced
   2      tablespoons   chopped fresh dill -- or parsley

In a mixing bowl, whisk together eggs, egg white and salt. Whisk in 
matzo 
meal, oil and 3 tablespoons cold water. Cover and chill the mixture at 
least 1 hour or overnight.

In a large pot, bring chicken broth to a boil.  Add parsnips, carrots 
and 
onions, REDUCE the heat to medium-low and cook for 5 minutes. Gently 
roll 
the chilled matzo dough by level spoonfuls into balls, dropping them 
into 
the simmering broth as you work. 

Cook the matzo balls, covered, for 15 minutes. DO NOT LIFT THE LID; the 
broth must simmer rapidly to allow the matzo balls to expand properly.

Uncover the pot, add broccoli and mushrooms and simmer until the 
broccoli 
is just tender, 2 to 3 minutes. Ladle into bowls, sprinkle with dill or 
parsley and serve. Makes about 10 cups.


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NOTES : Allow time for chilling...