Weight Watchers Matzo Ball Soup

Weight Watchers Matzo Ball Soup

Weight Watchers Matzo Ball Soup


  • ½ cup matzo meal
  • ¼ teaspoon salt
  • ? teaspoon black pepper
  • 2 large eggs, lightly beaten
  • ? cup seltzer water or water
  • 2 teaspoons canola oil
  • 6 cups Homemade Chicken Broth or canned reduced-sodium chicken broth
  • 2 carrots, very thinly sliced
  • 1 shallot, finely chopped
  • 1 cup fresh or frozen peas, thawed
  • 1½ cups shredded cooked chicken breast
  • 2 tablespoons chopped fresh flat-leaf parsley


  1. To make the matzo balls, combine the matzo meal, salt, and pepper in a medium bowl. Combine the eggs, seltzer water, and oil in a small bowl. Add the egg mixture to the matzo meal mixture and stir until just blended. Cover and refrigerate for about 20 minutes.
  2. Bring the broth, carrots, and shallot to a boil in a Dutch oven or large pot. Reduce the heat and simmer, covered, until the carrots are partially tender, about 5 minutes.
  3. With wet hands, shape the matzo mixture into 12 balls. Carefully drop the balls, one at a time, into the simmering soup. Simmer, covered, until the matzo balls are cooked through and tender, 20–30 minutes, stirring in the peas during the last 5 minutes. Stir in the chicken and simmer until heated through, about 2 minutes. Stir in the parsley just before serving.

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