Creamy Matzo Ball Soup with Garden Vegetables

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

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.

A comforting bowl of chicken broth enriched with tender matzo balls and a medley of fresh vegetables, perfect for a traditional Passover meal. This Jewish-inspired Passover recipe, ready in about 75 minutes, pairs chicken broth, matzo meal, egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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: 45 min Cook: 30 min Serves 4 Jewish cuisine 320 cal/serving

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Ingredients

2 cups chicken broth
1/2 cup matzo meal
1 large egg
1/4 cup cold water
2 tbsp olive oil
1 medium, finely diced onion
2, peeled and diced carrots
2 stalks, diced celery
1/4 cup frozen peas
1/4 cup, chopped fresh dill
to taste salt
to taste pepper

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Instructions

Step 1: In a medium bowl, combine 1/2 cup matzo meal, 1 large egg, and 1/4 cup cold water; mix until a smooth, cohesive batter forms. Cover and refrigerate for 30 minutes.
Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium onion, finely diced, and cook for 5 minutes until translucent, then add 2 carrots, peeled and diced, and 2 celery stalks, diced, and cook for 5 more minutes until vegetables are slightly softened.
Step 3: Add 2 cups chicken broth to the pot and bring to a gentle simmer. Drop 1 tablespoon portions of the chilled matzo ball batter into the simmering broth; cover and cook for 25 minutes on low heat without stirring.
Step 4: Stir in 1/4 cup frozen peas and 1/4 cup fresh dill, chopped, and cook for 2 more minutes until peas are tender. Season with salt and pepper to taste.