Spiced Matzo Ball Soup with Lemon Zest

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A fragrant, nourishing soup featuring delicate matzo balls in a herb-infused broth, inspired by the 500+ languages spoken across America. This jewish-inspired soups ready in about 42 minutes pairs chicken broth, diced carrots, diced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Ingredients

• 4 cups chicken broth
• 1 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1/2 cup matzo meal
• 1 egg
• 1/4 cup cold water
• 1 tsp dried dill
• 1 tsp lemon zest
• 2 tbsp chopped fresh dill
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a medium bowl, combine matzo meal, egg, cold water, 1/4 tsp salt, and 1/8 tsp black pepper; mix until uniform, then cover and refrigerate for 15 minutes.
2. Step 2: Bring chicken broth to a gentle simmer in a large pot over medium heat, then add carrots, celery, onion, 1/4 tsp salt, 1/8 tsp black pepper, and dried dill.
3. Step 3: Using a spoon, drop 8 walnut-sized portions of matzo mixture into the simmering broth, cover, and cook for 20 minutes on low heat until matzo balls are firm.
4. Step 4: Stir in lemon zest and fresh dill, then cook for 2 more minutes until fragrant and flavors meld.
5. Step 5: Taste and adjust seasoning with additional salt and pepper if needed, then serve immediately.