Chicken Matzo Ball Soup10 Reviews
- Prep: 30 min
- Cook: 30 min
- Ready In: 1 hr 30 min
“A comforting soup to serve any time of the year.” - by hillrockra
Original recipe yields 6 servings
- 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.
- 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.
Amount Per Serving (6 total)
- 101 cal
- 5.6 g
- 10.2 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"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...." See more"
"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 ..." See morethe 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!!!"
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