By Recipe

Soup ingredients:

3 1/2 quarts water

1 chicken, rinsed

4 carrots, peeled and chopped

4 celery stalks, chopped

3 onions, chopped]

3 turnips, peeled and quartered

2 parsnips, peeled and chopped

1/2 cup chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

Matzo balls:

2 large eggs

2 egg whites

2 tablespoons canola oil

3/4 teaspoon salt

3/4 matzo meal

1-2 tablespoons seltzer

To make the soup, combine the water, chicken, carrots, celery, onions, turnips, parsnips, parsley, salt and pepper in a large pot and bring to a boil. Simmer, partially covered, skimming off the foam occasionally, until the chicken is fork-tender, about 2 hours.

Meanwhile, to make the matzo balls, bring 4 quarts of water to a boil. Beat the eggs, egg whites, oil and slat together in a bowl until frothy. Add the matzo meal and 1 tablespoon of the seltzer, adding up to a tablespoon more if the mixture is dry; stir until blended. Shape the matzo mixture into 8 balls; add the matzo balls to the boiling water. Simmer 35-40 minutes; drain. Add the matzo balls to the soup just before serving.

Transfer the chicken to a cutting board; cool slightly. Continue simmering the soup. Meanwhile, remove the meat form the bone and cut into bite-size pieces. Discard the bones. When the soup reduces to 6 cups, return the meat to the soup and keep warm.

291 calories and 10 grams of fat per serving.

-Recipe courtesy of Weight Watchers