Charoset-Spiced Matzo Ball Soup with Fresh Herbs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Light and fluffy matzo balls infused with warm charoset spices floating in a fragrant chicken broth with fresh herbs. This Jewish-inspired Passover recipe, ready in about 80 minutes, pairs matzo meal, eggs, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 40 min Serves 6 Jewish cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 2 large eggs, 3 tbsp vegetable oil, 1/3 cup warm water, 1 tsp salt, 1/2 tsp cinnamon, and 1/4 tsp ground ginger until smooth. Stir in 1 cup matzo meal until fully combined. Cover and refrigerate for 30 minutes to firm up.
  2. Step 2: Meanwhile, bring 6 cups chicken broth to a gentle boil in a large pot. Add 2 sliced carrots and 2 sliced celery stalks, simmer for 10 minutes until slightly tender.
  3. Step 3: Wet your hands and form the chilled matzo mixture into 12 small balls, about 1 inch in diameter. Gently drop the matzo balls into the simmering broth and cover. Cook for 30 minutes over low heat until matzo balls are light and fluffy.
  4. Step 4: Stir in 1/4 cup chopped fresh parsley and 2 tbsp chopped fresh dill just before serving for a fresh herbal finish.

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