Matzo Ball Soup

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Makes: 4  servings Start to Finish 30 mins


  • 2 large eggs
  • 3 tablespoons  vegetable oil, divided
  • 1 packet matzo ball mix (from a 5-oz. box)
  • 1 medium onion, chopped
  • 1 medium carrot, thinly sliced
  • 1/2 cup  thinly sliced celery
  • 4 ounce cans (14-1/2 oz. each) chicken broth
  • Pinch freshly ground pepper
  • 1 tablespoon  finely chopped fresh dill


1. Beat eggs and 2 tablespoons oil in bowl with fork; add matzo ball mix, stirring with fork until smooth. Refrigerate 10 minutes.

2. Meanwhile, heat remaining 1 tablespoon oil in saucepan over medium heat. Add onion, carrot and celery; cook 3 to 4 minutes, until tender. Add broth and pepper; bring to a boil.

3. Stir dill into matzo mixture; shape by level tablespoons into 18 walnut-size balls, dropping each into hot broth during shaping. When broth returns to a boil, reduce heat and simmer 15 to 18 minutes, until matzo balls have doubled in size and are cooked through. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)310,
  • Fat, total(g)16,
  • chol.(mg)106,
  • sat. fat(g)3,
  • carb.(g)32,
  • fiber(g)4,
  • pro.(g)9,
  • sodium(mg)3355,
  • Percent Daily Values are based on a 2,000 calorie diet
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