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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.
Updated Mar 9, 2010

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
Make With
Make With
Progresso Broth

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.

Tips from the Betty Crocker Kitchens

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

Nutrition

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

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
830mg
35%
Potassium
110mg
3%
Total Carbohydrate
16g
5%
Dietary Fiber
1g
4%
Sugars
3g
Protein
7g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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