Chicken & Matzo Ball Soup for Passover

Chicken & Matzo Ball Soup for Passover

Homemade chicken soup can’t be beat for a tasty and easy meal during the Passover season.

30 min. prep time
6 servings
000 Ratings



8 cups water
2 pounds chicken wings
1 large (1 cup) onion, chopped
1 teaspoon salt
1 teaspoon pepper
1 bay leaf

Matzo Balls

1 envelope (from 5-ounce package) kosher matzo ball mix
Olive or vegetable oil
1 tablespoon chopped fresh chives
1/4 teaspoon salt
1/8 teaspoon pepper


4 to 5 medium (1 1/2 cups) carrots, sliced
2 ribs (1 cup) celery, chopped
1/2 teaspoon garlic salt


Place water, chicken wings, 1/2 cup onion, 1 teaspoon salt, 1/2 teaspoon pepper and bay leaf in 6-quart saucepan. Cover; cook over high heat 10-15 minutes or until mixture comes to a full boil.

Reduce heat to low. Cover; cook 1-1 1/2 hours or until chicken is tender and comes off bones.

Remove chicken from broth. Cool chicken slightly; remove from bones. Discard bones and skin; strain broth.

Prepare 1 envelope matzo ball mix as directed on package. Add chives, 1/4 teaspoon salt and 1/8 teaspoon pepper; mix well. Refrigerate and cook as directed on package.

Return chicken and broth to saucepan. Add remaining onions, pepper and all remaining soup ingredients. Cook over high heat 10-15 minutes or until mixture comes to a boil.

Reduce heat to low. Cook 5-10 minutes or until carrots are crisply tender. Add cooked matzo balls. Continue cooking until heated through.

Nutrition Facts (1 serving)

Calories: 120

Fat: 2.5g

Cholesterol: 30mg

Sodium: 1740mg

Carbohydrates: 14g

Dietary Fiber: 3g

Protein: 12g

Recipe #15517©2012Land O'Lakes, Inc.

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