Slow-Simmered Chicken Soup with Matzo Balls and Fresh Herbs

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

A comforting traditional Passover chicken soup featuring fluffy matzo balls and bright fresh herbs, perfect for a warming holiday meal. This Middle Eastern-inspired Passover recipe, ready in about 165 minutes, pairs whole chicken, carrots, peeled and sliced, celery stalks, sliced 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

• 3 pounds whole chicken
• 3 medium carrots, peeled and sliced
• 3 celery stalks, sliced
• 1 large yellow onion, quartered
• 12 cups water
• 2 tsp salt
• 1 tsp black peppercorns
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 1 cup matzo meal
• 2 large eggs
• 2 tbsp vegetable oil
• 1/4 cup club soda
• 1/2 tsp salt

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

Instructions

1. Step 1: In a large stockpot, combine a 3-pound whole chicken, 3 sliced carrots, 3 sliced celery stalks, 1 quartered large yellow onion, 12 cups of water, 2 tsp salt, and 1 tsp black peppercorns. Bring to a boil over high heat, then reduce to low and simmer uncovered for 1 hour 30 minutes until chicken is tender and broth is flavorful.
2. Step 2: While broth simmers, prepare matzo balls: In a bowl, mix 1 cup matzo meal, 2 large eggs, 2 tbsp vegetable oil, 1/4 cup club soda, and 1/2 tsp salt until thoroughly combined. Refrigerate the mixture for 30 minutes to firm up.
3. Step 3: Using wet hands, form the matzo mixture into 1-inch balls. Bring a pot of salted water to a boil, gently add matzo balls, reduce to a simmer, and cook for 30 minutes until they float and are cooked through.
4. Step 4: Remove the chicken from broth, shred the meat, and discard bones and skin. Strain the broth to remove vegetables and peppercorns, then return to pot.
5. Step 5: Add shredded chicken back to the clear broth along with 2 tbsp chopped fresh dill and 2 tbsp chopped fresh parsley. Heat through for 5 minutes.
6. Step 6: Serve the hot chicken soup with matzo balls ladled in bowls, garnished with extra fresh herbs if desired.