CHICKEN-MATZO BALL SOUP

Chicken-Matzo Ball Soup image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h50m

Yield 5

Number Of Ingredients 11

Ingredients

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

Steps:

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.
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.

Nutrition Facts : Calories 160, Carbohydrate 16 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 3 g, TransFat 0 g