Chicken Matzo Ball Soup

Skip the deli and make a traditional Jewish soup at home. ...MORE + LESS -

2 eggs, beaten

2 tbsp (30 mL) vegetable oil

2 tsp (10 mL) finely chopped fresh parsley

1/4 tsp (1 mL) salt

Dash ginger

1/2 cup (125 mL) matzo meal

2 tbsp (30 mL) water

6 cups (1.5 L) chicken broth

1/2 cup (125 mL) thinly sliced carrots

1/4 cup (50 mL) thinly sliced celery

2 green onions, sliced

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1

In small bowl, stir eggs, oil, parsley, salt and ginger until blended. With hand mixer, beat until mixture is light and fluffy. Add matzo meal and water; stir until smooth. Cover; refrigerate 1 hour.
2

Meanwhile, in 4-quart saucepan or Dutch oven, heat all soup ingredients to boiling over medium-high heat. Lightly form matzo ball mixture into 15 (1-inch) balls. Drop matzo balls into boiling soup. Reduce heat to medium low; cover and simmer 25 to 30 minutes or matzo balls are thoroughly cooked.