Herb-Roasted Matzah Ball Soup with Carrot and Celery

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Light and fluffy matzah balls simmered in a savory chicken broth with fresh herbs and tender vegetables, a traditional Passover comfort food. This Jewish-inspired Passover recipe, ready in about 115 minutes, pairs matzah meal, eggs, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 matzah meal
• 2 large eggs
• 3 tbsp vegetable oil
• 1/3 cup, chilled seltzer water
• 2 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh dill
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb, skin removed boneless chicken thighs
• 3 medium, diced carrots
• 2, diced celery stalks
• 1 medium, quartered yellow onion
• 1, smashed garlic clove
• 3 fresh thyme sprigs
• 8 cups water

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

Instructions

1. Step 1: In a mixing bowl, whisk together 2 large eggs and 3 tbsp vegetable oil until combined. Stir in 1 cup matzah meal, 1/3 cup chilled seltzer water, 2 tbsp chopped parsley, 1 tbsp chopped dill, 1 tsp salt, and 1/2 tsp black pepper. Mix well, cover, and refrigerate for 30 minutes to let the dough hydrate.
2. Step 2: Meanwhile, in a large pot, combine 1 lb boneless chicken thighs, 3 diced carrots, 2 diced celery stalks, 1 quartered yellow onion, 1 smashed garlic clove, 3 thyme sprigs, and 8 cups water. Bring to a boil, then reduce to a simmer and cook uncovered for 45 minutes to develop rich broth.
3. Step 3: With wet hands, form the chilled matzah dough into 12 balls about 1 1/4 inches in diameter.
4. Step 4: Carefully drop the matzah balls into the simmering broth. Cover the pot tightly and cook for 30 minutes without removing the lid to allow the matzah balls to expand and become fluffy.
5. Step 5: Remove chicken and herbs; shred chicken and return to the broth. Adjust seasoning with salt and pepper to taste. Ladle soup with matzah balls into bowls and garnish with fresh dill or parsley if desired.