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Prep 25min
Total1hr50min
Servings5
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Ingredients
Matzo Balls
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
Soup
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
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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.
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If you prefer more traditional matzo balls, omit the ginger and parsley.
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