Herb-Infused Matzo Ball Soup with Fresh Dill and Carrots

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 traditional Passover soup featuring light, fluffy matzo balls in a fragrant broth with tender carrots and fresh herbs. This Middle Eastern-inspired Passover recipe (gluten-free), ready in about 75 minutes, pairs matzo meal, cold water, vegetable broth 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 rice, quinoa, or a quick salad. 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 Middle Eastern cuisine 320 cal/serving

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Ingredients

1 cup matzo meal
1/4 cup cold water
1/4 cup vegetable broth
2 large eggs
1/4 cup fresh dill
1/4 cup fresh parsley
4 cups chicken broth
2 carrots
1/2 cup cooked chicken
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Step 1: In a medium bowl, combine 1/4 cup cold water, 1/4 cup vegetable broth, 2 large eggs, 1/4 cup fresh dill, and 1/4 cup fresh parsley until well mixed. Add 1 cup matzo meal and stir until a cohesive dough forms. Cover and refrigerate for 30 minutes.
Step 2: In a large pot, bring 4 cups chicken broth to a gentle simmer over medium heat. Remove from heat. Use a spoon to form 1-inch balls from the chilled matzo mixture and drop them into the simmering broth. Cover and simmer on low heat for 20 minutes.
Step 3: Add 2 peeled and sliced carrots and 1/2 cup shredded cooked chicken to the pot. Return to a gentle simmer and cook for 10 minutes until carrots are tender. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.