Simmered Bitter Herb and Matzo Ball Soup

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

A comforting chicken broth soup featuring fluffy matzo balls and a touch of traditional bitter herbs to honor Passover customs. This Jewish-inspired Passover recipe, ready in about 75 minutes, pairs chicken broth, matzo meal, eggs 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

• 6 cups chicken broth
• 1 cup matzo meal
• 2 large eggs
• 2 tbsp vegetable oil
• 2 tbsp, finely chopped fresh parsley
• 1/4 cup water
• 2 tsp, grated horseradish
• 1 cup, torn romaine lettuce leaves
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a medium bowl, whisk together 1 cup matzo meal, 2 large eggs, 2 tbsp vegetable oil, 2 tbsp finely chopped fresh parsley, 1/4 cup water, 1 tsp salt, and 1/2 tsp black pepper until combined. Let the mixture rest for 20 minutes to thicken.
2. Step 2: Bring 6 cups chicken broth to a gentle simmer in a large pot over medium heat.
3. Step 3: With wet hands, shape the matzo mixture into 12 golf ball-sized balls and gently drop them into the simmering broth.
4. Step 4: Simmer the matzo balls, covered, for 30-40 minutes until they expand and become fluffy.
5. Step 5: Meanwhile, add 1 cup torn romaine lettuce and 2 tsp grated horseradish to the soup during the last 5 minutes of cooking to infuse a subtle bitter and spicy note.
6. Step 6: Serve the soup hot, garnished with extra parsley if desired.