Herbed Matzah Ball Soup with Fresh Dill and Carrot Ribbons

By AislePrompt Editorial · ·

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.

Light and fragrant matzah balls infused with fresh herbs served in a clear chicken broth garnished with delicate carrot ribbons and dill. This Jewish-inspired Passover recipe, ready in about 80 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 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.

Prep: 40 min Cook: 40 min Serves 6 Jewish cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a mixing bowl, combine 1 cup matzah meal, 2 large beaten eggs, 1/4 cup vegetable oil, 1/4 cup club soda, 2 tbsp finely chopped fresh parsley, 2 tbsp finely chopped fresh dill, 1 tsp salt, and 1/2 tsp black pepper. Mix well until a sticky dough forms, then cover and refrigerate for 30 minutes.
  2. Step 2: Bring 6 cups chicken broth to a gentle boil in a large pot over medium heat.
  3. Step 3: While broth heats, wet your hands and form the matzah mixture into 12 small balls about 1 1/4 inches in diameter.
  4. Step 4: Gently drop the matzah balls into the simmering broth, cover the pot, and cook for 30-35 minutes until the balls are light and fluffy and cooked through.
  5. Step 5: Add carrot ribbons and 1 tbsp lemon juice to the soup during the last 5 minutes of cooking to soften slightly.
  6. Step 6: Serve hot, ladling the broth and matzah balls into bowls, garnished with extra fresh dill sprigs for a bright herbal finish.

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