Dill and Lemon Matzo Ball Soup

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 fragrant, comforting soup with tender matzo balls swimming in a herb-infused chicken broth, brightened by fresh lemon and dill. This Jewish-inspired Passover recipe (vegetarian), ready in about 90 minutes, pairs chicken broth, matzo meal, eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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: 45 min Serves 4 Jewish cuisine 250 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 cups chicken broth
1/2 cup matzo meal
2 large eggs
1/4 cup, chopped fresh dill
1 lemon, zested lemon zest
1 tbsp olive oil
1, finely diced onion
2, peeled and diced carrots
2 stalks, diced celery
1/2 cup frozen peas
1 tbsp lemon juice
to taste salt
to taste pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a medium bowl, combine 1/2 cup matzo meal, 2 large eggs, 1/4 cup fresh dill, and 1 lemon zest; mix until well incorporated. Cover and refrigerate for 30 minutes.
Step 2: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 onion, finely diced, and cook for 5 minutes until softened. Add 2 carrots, peeled and diced, and 2 celery stalks, diced, and cook for 5 more minutes until slightly tender.
Step 3: Add 4 cups chicken broth to the pot, bring to a simmer, then reduce heat to low. Carefully drop 1/4 cup portions of the matzo ball mixture into the simmering broth, cover, and simmer for 20 minutes.
Step 4: Stir in 1/2 cup frozen peas and 1 tbsp lemon juice, cook for 2 minutes until peas are heated through. Season with salt and pepper to taste.