Chicken Soup with Matzo Balls

Campbell's Chicken Soup with Matzo Balls Recipe

Here's an easy recipe for delicious matzo ball soup.  For tender, fluffy matzo balls, don't crowd the pot, and remember not to peek while they're cooking!

At a glance


20 min.


3 hr. 5 min.



Servings: 1 1/2 cups each

Cook: 45 min.

Chill: 2 hr.

Made With

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

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What You'll Need

4 large eggs
1/4 cup olive oil
10 cups Swanson® Natural Goodness® Chicken Broth
1 cup matzo meal
3 tablespoons chopped fresh dill weed or parsley or 1/8 teaspooon ground ginger (optional)

How to Make It

  • 1

    Stir the eggs and the olive oil in a large bowl with a whisk until they're foamy. Stir in 3 tablespoons of the broth. Stir in the matzo meal and any of the optional seasonings. Cover the bowl and refrigerate for 2 hours.

  • 2

    Heat 4 quarts of water in a 6-quart saucepot over high heat to a boil. Shape the batter into 1-inch balls. Stir the matzo balls into the boiling water. Reduce the heat to low. Cover the saucepot and cook for 35 to 45 minutes or until they're cooked through. Remove the matzo balls from the saucepot and set them aside.

  • 3

    Heat the remaining broth in a 6-quart saucepot over medium-high heat to a boil. Stir the matzo balls in the saucepot. Reduce the heat to low and cook until they're heated through. Serve in 6 shallow bowls.

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  • Tip: To keep the matzo balls light and fluffy, remember not to lift the lid during the first 30 to 35 minutes of cooking.
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