Soups and Sandwiches: Soups

Last Editorial Review: 2/25/2009


Light and Extra Quick Matzo Ball Chicken Soup


  • 1 packet Matzo Ball Mix (Manischewitz)
  • 1 large egg, omega-3 if available
  • 1 egg white
  • 2 tablespoons fat-free sour cream 1 tablespoon canola oil
  • 2 cans (18.5 ounces each) 45% less sodium Chicken & Wild Rice (Progresso), or similar


  1. In small bowl, whisk egg, egg white, sour cream, and canola oil together until smooth.
  2. Stir in the contents of one packet of the matzo ball mix and stir with fork until evenly mixed.
  3. Place bowl in the refrigerator for 15 minutes.
  4. Meanwhile, empty both cans of chicken soup into a large saucepan and bring to a gentle boil.
  5. Wet hands and form matzo ball batter into balls about 1-inch wide. (you can also use two small spoons to form balls if you prefer).
  6. Drop the balls into the gently boiling soup; cover saucepan tightly; reduce heat to simmer, and cook for about 15-20 minutes. Spoon soup into 3 bowls, making sure everyone has plenty of matzo balls!

Makes 3 servings

Nutritional Information:
per serving: 275 calories, 14 g protein, 37 g carbohydrate, 8 g fat, 1 g saturated fat, 92 mg cholesterol, 1 g fiber, 1626 mg sodium. Calories from fat: 26 percent.

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