Chicken-Matzo Ball Soup

Enjoy this soup made over stovetop using Progresso® reduced-sodium chicken broth, carrots, celery and green onions with matzo balls - a flavorful dinner.

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 140
Fat 5g
Saturated Fat 1g
Sodium 710mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 140
Calories from Fat: 45),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 85mg; 85%;
Sodium: 710mg; 710%;
Total Carbohydrate: 16g; 16%
(Dietary Fiber 1g 1% Sugars 3g 3% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 45%;
Vitamin C: 2%;
Calcium: 2%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 25 min
Total Time 1 hr 55 min
Servings 5

Ingredients

Matzo Balls

2: eggs, beaten

2: tablespoons canola oil

2: teaspoons finely chopped fresh parsley

: Dash ground ginger

1/2: cup matzo meal

2: tablespoons water

Soup

6: cups Progresso® reduced-sodium chicken broth (from two 32-oz cartons)

1/2: cup thinly sliced carrots

1/4: cup thinly sliced celery

2: green onions, sliced

Directions

1 In small bowl, stir eggs, oil, parsley, salt and ginger until blended. With hand mixer, beat until mixture is light and fluffy. Add matzo meal and water; stir until smooth. Cover; refrigerate 1 hour.
2 In 4-quart saucepan or Dutch oven, heat all soup ingredients to boiling over medium-high heat. Lightly form matzo ball mixture into 15 (1-inch) balls. Drop matzo balls into boiling soup; reduce heat to medium-low. Cover; simmer 25 to 30 minutes or matzo balls are thoroughly cooked.

Did You Know?

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Expert Tips

If you prefer more traditional matzo balls, omit the ginger and parsley.

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We calculated the nutrition of this recipe at the time it was created on 10/26/2012. NOTE: We do not include optional ingredients in our calculations.