Ingredients
2
eggs, beaten
2
tablespoons vegetable oil
2
teaspoons finely chopped fresh parsley
1/4
teaspoon salt
Dash ginger
1/2
cup matzo meal
2
tablespoons water
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
Preparation
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.
Meanwhile, 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 and simmer 25 to 30 minutes or matzo balls are thoroughly cooked.
