Chicken Matzo Meatball Soup

Chicken Matzo Meatball Soup

adapted from Food Network

I like to have a general understanding of what a recipe tastes like before I try to make  it healthier. I made this recipe with schmaltz (rendered chicken fat) as used in the original recipe but I cut the number of meatballs in half and doubled the vegetables.

I got my schmaltz by making a pot of my Homemade Chicken Stock, straining out the vegetables and bones but not degreasing the mixture. Put it in the refrigerator. When the stock cools down the fat will rise to the top and solidify.

 You can just scrape it off.

Makes 3 servings                                                     3 WW Blue points / serving

1/2 lb. ground chicken

1/4 cup matzo meal

1/4 grated onion

1 Tbsp. chopped dill

1 Tbsp. chopped parsley

1 Tbsp. schmaltz

1/2 whisked egg

1 tsp. Kosher salt

1/2 tsp. freshly ground black pepper

4 cups Homemade Chicken Stock or canned broth

2 carrots, chopped

2 celery stalks, chopped

1 Tbsp. Pampered Chef Dill Mix or favorite Dill Dip Mix (optional)

Chopped Dill and Celery leaves for garnish

1. Mix chicken, matzo meal, onion, dill, parsley schmaltz, egg, salt and pepper.
2. Form into 1 inch balls; refrigerate until ready to cook.
3. Chopped fresh dill & celery leaves for garnish
4. Bring stock to a simmer, add the carrots, celery, meatballs and Dill Mix, if using; cook 5-7 minutes or until the vegetables are tender and the meatballs are cooked through.
5. Serve garnished with chopped dill and celery leaves.

Enjoy!