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Before you jump to Vegetarian Matzo Ball Soup recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
The benefits of healthy eating are now being given more attention than ever before and there are a number of reasons why this is so. Poor diet is a contributing factor in diseases such as heart disease and high blood pressure which can place a drain on the economy. There are more and more efforts to try to get people to adopt a healthier way of living and still it is also easier than ever to rely on fast, convenient food that is not good for our health. In all probability, most people assume that it takes too much work to eat healthily and that they will have to drastically change their lifestyle. In reality, though, just making some small changes can positively impact everyday eating habits.
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As you can see, it’s easy to start incorporating healthy eating into your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to vegetarian matzo ball soup recipe. You can have vegetarian matzo ball soup using 8 ingredients and 4 steps. Here is how you do that.
The ingredients needed to prepare Vegetarian Matzo Ball Soup:
- You need 4 of eggs.
- Get 3 tbsp of olive oil.
- Prepare 1 cup of matzo meal.
- Prepare 1/4 c of seltzer or club soda.
- You need 1 tsp of sea salt.
- Take 3 of medium carrots, peeled and sliced thin.
- You need 1 (32 oz) of carton + 1 14 oz can of Swanson's vegetable stock.
- Use 1 c of fresh parsley, chopped.
Instructions to make Vegetarian Matzo Ball Soup:
- Mix eggs well until pale in color. Add olive oil, mix well. Add matzo meal and mix lightly to incorporate. Add seltzer or club water and salt. Mix lightly until a firm dough forms..
- Refrigerate matzo ball dough for at least 30 minutes..
- Heat vegetable stock in a medium stock pot on med high. Add carrots and cook 10 minutes on a low boil..
- Form matzo ball mix in 2 inch balls with hands moistened with cold water. Drop in the stock and boil covered on med heat for 30 minutes. You should have 12 matzo balls. Check every 10 minutes and add water if stock evaporates. Add parsley 10 minutes before cooking is complete..
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