Soups

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!

10
4 large eggs
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 teaspooon ground ginger (optional)
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.
Nutritions

Calories
324

Sodium
1392mg
58% DV

Fat
15g
23% DV

Protein
17g
34% DV

Carbs
24g
8% DV

Fiber
3g
15% DV