Light Carrot Soup with Parsley Matzo Balls
| Yield: | 1 Servings |
| Categories: |
| SOUP | ||
| 1 | tb | Vegetable oil |
| 2 | md | Onions; chopped |
| 1 1/2 | lb | Carrots; peeled and diced |
| 5 1/4 | c | Canned chicken broth; approx, divided use |
| 3 | tb | Uncooked rice |
| Salt and freshly ground black pepper | ||
| 1/2 | ts | Dried thyme; crumbled |
| 1 | Bay leaf | |
| 1 | pn | Sugar; optional |
| MATZO BALLS | ||
| 1/4 | c | Packed parsley sprigs |
| 2 | lg | Eggs |
| 2 | ts | Vegetable oil |
| 1/2 | ts | Salt |
| 1/2 | c | Matzo meal |
| 2 | tb | Water |
Advertisement