Traditional Matzah Ball Soup with Carrot and Dill
Light and fluffy matzah balls served in a clear chicken broth enriched with fresh carrots and fragrant dill, a comforting staple during Passover. This Jewish-inspired Passover recipe, ready in about 75 minutes, pairs egg, matzah meal, 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
- 3 large egg
- 1 cup matzah meal
- 3 tbsp vegetable oil
- 1/4 cup cold water
- 1 tsp salt
- 8 cups chicken broth
- 3 medium peeled and sliced into 1/4-inch rounds carrots
- 2 tbsp chopped fresh dill
- 1/2 tsp freshly ground black pepper
The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a medium bowl, beat 3 large eggs lightly. Add 1 cup matzah meal, 3 tbsp vegetable oil, 1/4 cup cold water, and 1 tsp salt. Mix thoroughly until combined, then cover and refrigerate for 30 minutes to allow matzah meal to hydrate.
- Step 2: Bring 8 cups chicken broth to a gentle boil in a large pot. Using wet hands, form the chilled matzah mixture into 12 equal-sized balls about 1.5 inches in diameter.
- Step 3: Gently drop the matzah balls into the simmering broth. Add 3 medium peeled and sliced carrots. Cover pot and simmer for 30 minutes until matzah balls are cooked through and carrots are tender.
- Step 4: Stir in 2 tbsp chopped fresh dill and 1/2 tsp freshly ground black pepper. Adjust seasoning with salt if needed.
- Step 5: Ladle soup with 2 matzah balls, carrots, and broth into bowls and garnish with extra dill if desired.









