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Chicken Soup with Matzo Balls

Chicken Soup with Matzo Balls

5
(4)

Here's an easy recipe for delicious matzo ball soup.  For tender, fluffy matzo balls, don't crowd the pot, and remember not to peek while they're cooking!

serves 6 (about 1 1/2 cups each)

Ingredients

cost per recipe: $10.43

The price is determined by the national average.

  • 4

    large egg

  • 1/4

    cup olive oil

  • 10

    cups Swanson® Natural Goodness® Chicken Broth

  • 1

    cup matzo meal

  • 3

    tablespoons chopped fresh dill weedor parsley or 1/8 teaspooon ground ginger (optional)

view nutrition info

How to Make It

Stir the eggs and the olive oil in a large bowl with a whisk until they're foamy. Stir in 3 tablespoons of the broth. Stir in the matzo meal and any of the optional seasonings. Cover the bowl and refrigerate for 2 hours. Heat 4 quarts of water in a 6-quart saucepot over high heat to a boil. Shape the batter into 1-inch balls. Stir the matzo balls into the boiling water. Reduce the heat to low. Cover the saucepot and cook for 35 to 45 minutes or until they're cooked through. Remove the matzo balls from the saucepot and set them aside.
Heat the remaining broth in a 6-quart saucepot over medium-high heat to a boil. Stir the matzo balls in the saucepot. Reduce the heat to low and cook until they're heated through. Serve in 6 shallow bowls.
Step 1

Stir the eggs and the olive oil in a large bowl with a whisk until they're foamy. Stir in 3 tablespoons of the broth. Stir in the matzo meal and any of the optional seasonings. Cover the bowl and refrigerate for 2 hours.

Step 2

Heat 4 quarts of water in a 6-quart saucepot over high heat to a boil. Shape the batter into 1-inch balls. Stir the matzo balls into the boiling water. Reduce the heat to low. Cover the saucepot and cook for 35 to 45 minutes or until they're cooked through. Remove the matzo balls from the saucepot and set them aside.

Step 3

Heat the remaining broth in a 6-quart saucepot over medium-high heat to a boil. Stir the matzo balls in the saucepot. Reduce the heat to low and cook until they're heated through. Serve in 6 shallow bowls.

Recipe Tips

  • Tip: To keep the matzo balls light and fluffy, remember not to lift the lid during the first 30 to 35 minutes of cooking.

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Made With
 Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

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Ratings & Reviews

(4)
  • IFortuna

    December 9, 2015

    Great for Dinner

    I also cok my dumplings in the soup. I use canned chicken as well which really enhances the flavor of this dish. I make dumplings from whatever I have at the house; could be from scratch, Bisquick, refrigerated rolls or matzo ball mix. Hubby loves them all. Ginger is a great idea but I often use white pepper or a wee bit of cayenne. : )

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  • julz74

    November 25, 2013

    cook the matzo balls in the broth

    I always cook the matzo balls straight into the boiling chicken broth. it helps flavor the balls as well. Easy shortcut tip.

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    (0) (0)
  • Tim M.

    December 19, 2011

    Chicken Soup with Matzo Balls

    Easy to make, and delicious too!

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    (0) (0)
  • triciab

    June 20, 2005

    Chicken Soup with Matzo Balls

    It was easy to make and tasted great. I will make it again since Chicken Soup with Matzoh Balls are my favorite.

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