Herbed Matzo Ball Soup with Fresh Dill and Carrots

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

Fluffy matzo balls infused with fresh parsley and dill, served in a fragrant chicken broth with tender carrots, a comforting classic for Passover. This Jewish-inspired Passover recipe, ready in about 75 minutes, pairs matzo meal, eggs, beaten, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 eggs, beaten
• 1/4 cup vegetable oil
• 1/4 cup seltzer water, chilled
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, finely chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 medium carrots, peeled and sliced 1/4-inch thick
• 8 cups chicken broth, low sodium
• 1 small onion, quartered
• 2 garlic cloves, smashed

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

Instructions

1. Step 1: In a large bowl, combine 1 cup matzo meal, 2 beaten large eggs, 1/4 cup vegetable oil, 1/4 cup chilled seltzer water, 2 tbsp finely chopped fresh parsley, 1 tbsp finely chopped fresh dill, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix thoroughly until the dough holds together; cover and refrigerate for 30 minutes.
2. Step 2: While the dough chills, bring 8 cups low sodium chicken broth, 3 sliced medium carrots, 1 quartered small onion, and 2 smashed garlic cloves to a simmer in a large pot over medium heat.
3. Step 3: After chilling, wet your hands and form the matzo mixture into 1-inch diameter balls, about 12 in total.
4. Step 4: Gently drop the matzo balls into the simmering broth. Cover the pot and cook for 30 minutes over low heat until the matzo balls are firm but tender and the carrots are cooked through.
5. Step 5: Remove the onion and garlic cloves before serving. Ladle the soup into bowls with 2-3 matzo balls and carrot slices, garnished with additional fresh dill if desired.