Recipes
Chicken Matzo Ball Soup
8 servings
45 minutes total
Shopping list
Ingredients
- 1 (4.5 oz) package matzo ball soup mix
- 2 large eggs
- 4 tablespoons canola oil, divided
- 2 lb boneless, skinless chicken thighs
- 2 cups crinkle-cut carrots
- 4 cups no-salt-added chicken stock (or broth)
- 2 cups water
- 1 (10 oz) package frozen seasoning blend (diced onions, celery, bell peppers, and parsley)
- 3 tablespoons fresh dill
Steps
- Combine in medium bowl: matzo ball packet (from soup mix), eggs, 1 tablespoon soup base seasoning (from soup mix), and 2 tablespoons oil. Stir until combined; chill 15 minutes.
- Meanwhile, heat 4-quart saucepan on medium-high 2–3 minutes. Cut chicken into 1-inch chunks (wash hands). Place remaining 2 tablespoons oil, chicken, and carrots in pan; cook 4–5 minutes, stirring occasionally, until chicken is lightly browned. Add stock, water, seasoning blend, and 2 tablespoons soup base seasoning (from soup mix). Reduce heat to medium-low; cover and simmer 10 minutes.
- Wet hands and form matzo mixture into 1-inch balls (about 16). Drop matzo balls gently into soup; cover and simmer 13–15 minutes until matzo balls have puffed and chicken is 165°F. Chop dill and stir gently into soup. Serve.
Amount per ⅛ recipe serving: Calories 290, Total Fat 15g, Sat Fat 2.5g, Trans Fat 0g, Chol 150mg, Sodium 1170mg, Total Carb 13g, Fiber 1g, Total Sugar 4g, (Incl. 1g Added Sugars), Protein 24g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 8%