Herb-Infused Matzo Ball Soup with Chicken Broth

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A comforting, light soup featuring tender matzo balls simmered in rich chicken broth with fresh dill and parsley. This Jewish-inspired Passover recipe, ready in about 62 minutes, pairs chicken broth, matzo meal, large egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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.

Ingredients

• 4 cups chicken broth
• 1/2 cup matzo meal
• 2 large egg
• 2 tbsp finely chopped dill
• 2 tbsp finely chopped parsley
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

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

Instructions

1. Step 1: In a medium bowl, whisk 1/2 cup matzo meal, 2 large eggs, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and well combined.
2. Step 2: Cover the bowl and refrigerate for 30 minutes to let the mixture firm up.
3. Step 3: Bring 4 cups chicken broth to a gentle simmer in a large pot over medium heat, then reduce heat to low.
4. Step 4: Using a spoon, drop 1/4-cup portions of the matzo ball mixture into the simmering broth, spacing them evenly.
5. Step 5: Cover the pot and simmer gently for 25 minutes without stirring, until the matzo balls are firm and fully cooked.
6. Step 6: Stir in 2 tbsp chopped dill and 2 tbsp chopped parsley, then cook for 2 more minutes until the herbs are fragrant.