Creamy Chicken Soup with Matzo

• 3 eggs
• 3/4 cup matzo meal
• 3 Tbsp. oil
• 3 Tbsp. water
• 2 Tbsp. KRAFT Zesty Italian Dressing, divided
• 1 small onion, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
• 3 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
• 2 cups chopped cooked chicken breasts
• 3 carrots, peeled, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 large stalk celery, finely chopped
• 1 tsp. peppercorns
• 3 whole cloves
• 1 bay leaf
• 1/4 tsp. ground black pepper
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 Tbsp. flour
• 2 Tbsp. chopped fresh parsley

1. Mix first 4 ingredients until blended.
2. Refrigerate 15 min.
3. Meanwhile, heat dressing in medium saucepan on medium-high heat.
4. Add onions; cook and stir 6 to 8 min.
5. or until tender.
6. Stir in broth, chicken, carrots, celery, peppercorns, cloves, bay leaf and pepper.
7. Wet hands and shape matzo dough into 16 (1-inch) balls.
8. Bring soup to boil.
9. Add matzo balls; cover.
10. Simmer 20 min.
11. or until vegetables are tender and matzo balls are cooked through.
12. Meanwhile, whisk cream cheese and flour with 1/4 cup hot broth in medium bowl until smooth.
13. Gradually stir cream cheese mixture into soup until blended; cover and simmer 5 min.
14. Ladle soup into bowls, placing 2 matzo balls in each.
15. Sprinkle with parsley.

eggs, matzo meal, oil, water, italian dressing, onion, chicken broth, chicken breasts, carrots, stalk celery, peppercorns, cloves, bay leaf, ground black pepper, philadelphia cream cheese, flour, parsley

Taken from www.kraftrecipes.com/recipes/creamy-chicken-soup-matzo-171635.aspx (may not work)