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Chicken Matzo Ball Soup

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Chicken Matzo Ball Soup
  • Prep 25 min
  • Total 1 hr 50 min
  • Servings 5
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Skip the deli and make a traditional Jewish soup at home.
Feb 28, 2013

Ingredients

  • 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

Steps

  • 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.

Expert Tips

  • Tip 1
    Variation: If you prefer more traditional matzo balls, omit the ginger and parsley.

Nutrition Information

160 Calories, 8g Total Fat, 7g Protein, 16g Total Carbs, 3g Sugars

Nutrition Facts

Serving Size: 5 Servings (1 Cup Each)
Calories
160
Total Fat
8g
Trans Fat
0g
Cholesterol
85mg
Sodium
830mg
Total Carbs
16g
Dietary Fiber
1g
Sugars
3g
Protein
7g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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