GB 
Matzo Ball Chicken Noodle Soup
Serves: 2
By Nick | June 9th, 2016
Weight Loss Never Tasted So Good
57 delicious calorie clever Slendier recipes.
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Ingredients
- 1 Packet of Slendier Spaghetti
- 2 Chicken Marylands (skinless approx 400g)
- 2 Large Celery Stalks (diced)
- 2 Large Carrots (diced)
- 2 Medium Parsnips (diced)
- 1 ½ litre(s) Water
- 1.5 litre(s) Water
- ½ Red Onion (cut into wedges)
- 1 ½ teaspoon(s) Garlic Powder
- 1 tablespoon(s) Chopped Fresh Parsley
Dumplings
- 2 Slices of Wholemeal Bread
- ¼ teaspoon(s) Baking Powder
- ½ teaspoon(s) Garlic Powder
- ½ teaspoon(s) Pepper
- 1 Egg (lightly Beaten)
- 1 teaspoon(s) Vegetable Oil
Directions
- Prepare Slendier Spaghetti as per instructions on the back of the pack.
- Heat a large stock pot over a high heat. Add chicken in two batches. Cook for 2 minutes on each side, or until golden.
- Add all chicken to pot with ½ carrot, ½ celery, ½ parsnips, onion and garlic powder. Bring to the boil. Simmer regularly for about 40 minutes or until chicken is starting to fall from the bone.
- Remove the chicken. Cool and shred meat discarding the bones. Reserve cooking liquid.
- To make the Matzo balls: pulse bread in a food processor until mixture resembles breadcrumbs. Combine with baking powder and garlic powder in a bowl. Season with pepper, stir in combined egg and oil with a fork.
- Refrigerate, covered until firm. Roll tablespoons of mixture into balls. Place on a plate. Refrigerate
- Strain cooking liquid into a large clean stock pot. Add remaining carrot, celery and parsnips, Bring to the boil, reduce to simmer, add balls.
Simmer covered for 20 mins. Add Spaghetti and chicken. Cook for 5 mins or until balls are cooked through. Garnish with parsley
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