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Chicken Matzo Ball Soup

Name: Chicken Matzo Ball Soup
Prep time: 25 min
Total time: 1 h 50 min
Yield: 5
Cuisine: Jewish
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

Prep 25 min
Total 1 hr 50 min
Servings 5

Skip the deli and make a traditional Jewish soup at home.

February 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.