Chicken Matzo Ball Soup
A comforting bowl of homemade soup featuring light, fluffy matzo balls in a savory chicken broth with fresh herbs. This Jewish-inspired Passover recipe, ready in about 75 minutes, pairs chicken broth, water, eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.
Ingredients
- 2 cups chicken broth
- 1 cup water
- 2 large eggs
- 1/4 cup matzo meal
- 1/4 cup onion
- 1/4 cup carrots
- 1/4 cup celery
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter
- 2 tbsp dill
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a medium bowl, combine 2 large beaten eggs, 1/4 cup matzo meal, 1/4 cup finely chopped onion, 1/4 cup diced carrots, 1/4 cup diced celery, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 2: Cover and refrigerate for 30 minutes to set.
- Step 3: Bring 2 cups chicken broth and 1 cup water to a simmer in a large pot over medium heat.
- Step 4: Carefully drop tablespoon-sized portions of the mixture into the simmering broth, cover, and simmer for 25 minutes until matzo balls are firm.
- Step 5: Melt 2 tbsp butter in a small skillet over medium heat, add 2 tbsp fresh dill, and cook for 1 minute until fragrant.
- Step 6: Stir the dill butter into the soup just before serving.
