*  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.
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Allow time for chilling...