Chicken-Matzo Ball Soup

 

2

eggs, beaten

2

tablespoons vegetable oil

2

teaspoons finely chopped fresh parsley

1/4

teaspoon salt

Dash ginger

1/2

cup matzo meal

2

tablespoons water

6

cups Progresso® reduced-sodium chicken broth (from two 32-oz cartons)

1/2

cup thinly sliced carrots

1/4

cup thinly sliced celery

2

green onions, sliced

• 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.