Slow-Simmered Chicken and Matzo Ball Soup

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 Passover staple featuring tender chicken, aromatic vegetables, and light matzo balls simmered in a clear broth for pure, nourishing comfort. This Passover recipe, ready in about 85 minutes, pairs chicken thighs, carrots, celery 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 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: 20 min Cook: 65 min Serves 4 Passover cuisine 320 cal/serving

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Ingredients

1 lb, bone-in, skin-on chicken thighs
2 medium, sliced into 1/4-inch coins carrots
2 stalks, sliced thin celery
3 tbsp matzo meal
1 large egg
6 cups chicken broth
2 tbsp, chopped fresh dill

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Instructions

Step 1: In a large pot, place 1 lb bone-in chicken thighs, 2 medium sliced carrots, and 2 stalks sliced celery. Cover with 6 cups chicken broth, bring to a gentle simmer, and cook uncovered for 45 minutes.
Step 2: Remove chicken, let cool slightly, then shred meat from bones, discarding skin and bones. Return meat to the pot.
Step 3: In a small bowl, mix 3 tbsp matzo meal with 1 large egg until combined. Drop tablespoon-sized portions into the simmering broth, cover, and cook for 20 minutes until set.
Step 4: Stir in 2 tbsp fresh dill just before serving, adjusting salt to taste.