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Chicken Matzo Ball Soup

Chicken Matzo Ball Soup

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h 30 m
hillrockra

hillrockra

A comforting soup to serve any time of the year.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 252 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, mix eggs with the melted butter or margarine. Stir in matzo meal, parsley, salt, pepper, and water to form a soft dough. Cover and refrigerate for at least 30 minutes.
  2. Bring chicken broth and carrots to a boil in a large pot. Reduce heat to a simmer. Shape the matzo dough into 12 balls. (For easier shaping, dip hands in cold water from time to time). Drop the matzo balls into the simmering broth. Cover and cook for 30 to 40 minutes.
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Reviews

Vivica in Minnesota
40

Vivica in Minnesota

11/11/2008

Very, very easy! And the Mazo balls were very light! I actually added them to a box of Lipton Chicken Noodle soup! :) DELISH!! Thanks for the easy recipe.

TeeganKaydie
28

TeeganKaydie

2/26/2010

This is a great soup that my kids love. I have made some simple changes though. By using Bouillon tablets, I am able to throw in a vegetable tablet with the chicken broth and it's a nicer flavor then the ready made broth, plus the kids get some extra vegetables. I also changed the parsley for Dill Weed, which gives the soup an added kick of flavor and for the kids I make smaller matzo balls. But I love the recipe for the matzo balls and find they work out every time!!!

NYCDaisy
10

NYCDaisy

4/26/2011

I added some shredded dark meat chicken and it was amazing! Everyone loved it. Also used premade matzo ball mix and added some parsley. Making it again tonight!

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