Chicken Soup with Egg White Matzo Balls
(makes 12 servings)
1 broiler chicken, about 3 pounds (1440 g), cut into 8 pieces, neck included, cleaned, all fat removed
1 large onion
3 whole cloves
1 sweet potato, scrubbed
1 turnip, peeled and left whole
4 cups (960 ml) fat-free, low-sodium kosher for Passover chicken stock or half water/half dry white Passover wine
3 large sprigs fresh dill
3 sprigs parsley
2 bay leaves
freshly ground pepper
egg white matzo balls (recipe follows)
chopped fresh dill for garnish (optional)
- Place the chicken, and onion in a large soup pot. Stick the cloves into the onion. Place in pot along with the sweet potato and turnip. Cover with broth or water/wine mixture. Bring to a simmer and add the herbs. Skim the soup as needed.
- Simmer until the chicken falls off the bone and the vegetables are soft, 2 1/2 to 3 hours. Strain the soup into a pot and refrigerate so that you can remove any fat which congeals as it gets cold. Discard the herbs, onion, and turnip. Peel the sweet potato and dice. Refrigerate in a small microwave-proof covered container. Cut the chicken into chunks, discarding the bones. Pack the chicken into a self-sealing storage bag and refrigerate to use in another meal, such as for chicken salad.
- To serve, reheat the chicken soup to a lively simmer. Reheat the sweet potato in the microwave. Ladle the hot soup into 12 heated shallow soup plates, adding 1 cooked matzo ball to each serving. Scatter the sweet potato cubes into the soup and sprinkle with dill (if using). Serve hot. Refrigerate any leftover soup, sweet potato, and cooked matzo balls separately.
Per serving: 141 calories (36% calories from fat), 15 g protein, 6 g total fat (1.0 g saturated fat), 8 g carbohydrates, 0 dietary fiber, 36 mg cholesterol, 188 mg potassium, 105 mg sodium
Diabetic exchanges: 2 lean protein, 1/2 carbohydrate (bread/starch)