Chicken Soup with Matzo Balls
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 weed or parsley or 1/8 teaspoon ground ginger (optional)
How to Make It
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.
