Classic Matzo Ball Soup with Chicken and Dill

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Tender matzo balls floating in a clear, aromatic chicken broth, enhanced with fresh dill and tender chicken pieces, a comforting staple for the Passover Seder. This Jewish-inspired Passover recipe, ready in about 65 minutes, pairs chicken broth, carrots, celery 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
• 1/2 cup (finely chopped) carrots
• 1/2 cup (finely chopped) celery
• 1/4 cup (finely chopped) onion
• 1/2 cup (shredded) cooked chicken
• 1/4 cup (chopped) fresh dill
• 1/2 cup matzo meal
• 1/4 cup water
• 1/4 cup vegetable oil
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Step 1: In a medium pot, bring chicken broth to a gentle simmer over medium heat, then add carrots, celery, and onion, and simmer for 10 minutes until vegetables are tender.
2. Step 2: In a separate bowl, combine matzo meal, water, vegetable oil, egg, salt, and black pepper until well mixed, then cover and refrigerate for 30 minutes.
3. Step 3: Form matzo mixture into small balls (1 inch diameter) and gently drop into simmering broth, cover, and simmer for 25 minutes without stirring.
4. Step 4: Stir in shredded chicken and fresh dill, then cook for 5 more minutes, adjusting seasoning if needed.