Egg and Horseradish Matzo Ball Soup

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Light matzo balls infused with grated horseradish served in a savory chicken broth with chopped hard-boiled eggs for a Passover comfort soup. This Jewish-inspired Passover recipe, ready in about 75 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 210 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

• 1 cup matzo meal
• 2 large, beaten eggs
• 2 tbsp vegetable oil
• 2 tbsp grated fresh horseradish
• 1/2 cup cold water
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 6 cups chicken broth
• 2, chopped hard-boiled eggs

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Instructions

1. Step 1: In a mixing bowl, combine 1 cup matzo meal, 2 beaten large eggs, 2 tbsp vegetable oil, 2 tbsp grated fresh horseradish, 1/2 cup cold water, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix well until a sticky dough forms. Cover and refrigerate for 30 minutes.
2. Step 2: Bring 6 cups chicken broth to a gentle boil in a large pot.
3. Step 3: With wet hands, shape the matzo mixture into 1-inch balls and carefully drop them into the simmering broth. Cover and simmer for 30 minutes until the matzo balls are cooked through and fluffy.
4. Step 4: Ladle the soup into bowls and garnish each with chopped 2 hard-boiled eggs for added richness and texture.