With light, fluffy matzo balls and a soothing base of chicken broth + veggies, this soup is a satisfying and nutritious comfort food. Matzo ball soup is a beloved favorite at family gatherings during Passover but can also be enjoyed year-round. If you have extra time, switch out the soup in this recipe for our made-from-scratch Chicken Soup with Dill — the pay off will be worth it.

6 servings

13 ingredients

20 min prep


For the matzo ball dough:

  • 2 large eggs
  • 1 tablespoons canola or grape seed oil
  • ½ teaspoon salt
  • 2 tablespoons cups seltzer
  • ½ cup matzo meal (see Chef Tips)

For the soup:

  • 1 tablespoon canola or grape seed oil
  • 1 onion, finely chopped
  • 1 stalk celery, chopped
  • 2 parsnips, peeled and chopped
  • 2 carrots, peeled and chopped
  • 8 cups low-sodium chicken broth or Rich Chicken Stock
  • 2 cups baby spinach, loosely packed
  • 2 tablespoons fresh dill or flat leaf parsley, chopped

  1. Whisk the eggs in a medium bowl for 30 seconds or until foamy. Stir in oil, salt, and seltzer with a wooden spoon. Pour in the matzo meal in a steady stream while stirring. Gently fold in the matzo meal just moistened. Cover and chill in the refrigerator for at least 1 hour.
  2. Meanwhile, in a large stockpot, heat oil and onions over medium-high heat. Once the onions have become translucent, add the celery. Cook, stirring occasionally, for 5 minutes. Add the carrots, parsnips, and chicken broth. Bring to a boil, then reduce to a simmer and cover.
  3. Once the matzo dough has chilled, bring a pot of salted water to a boil. Reduce heat to a simmer. Using wet hands, very gently roll dough into loose balls, about 1 tablespoon in size. Drop them into the simmering water, one ball at a time. (Do not press the dough together tightly, as this will create heavier, denser matzo balls.) Cover and simmer for 30 minutes.
  4. Once the matzo balls are ready, transfer to the chicken soup. Ladle into bowls, and serve with dill or parsley.

Chef Tips

Look for matzo meal in the kosher section of your local supermarket.

Nutrition Facts (per serving)

Calories: 187; Fat: 8g; Saturated Fat: 2g; Polyunsaturated Fat: 4g; Monounsaturated Fat: 2g; Carbohydrates: 20g; Sugar: 5g; Fiber: 4g; Protein: 10g; Sodium: 354mg

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Researchand the American Cancer Society.

This recipe was originally published on Cook for Your Life. It is used by permission.

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