Dill-Flavored Matzoh Ball Soup

This mouth-watering soup recipe is a must-have at any Passover meal. This version offers a cool hint of dill.

Dill-Flavored Matzoh Ball Soup
Servings: 8 Prep 15 mins Chill 30 mins Cook 30 mins to 40 mins


  • 2 eggs, separated
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 2 quarts chicken broth
  • 1/2 cup matzoh meal
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried dill
  • Fresh dill sprigs, optional

Make It

1. In a medium-size bowl, beat egg whites with an electric mixer to stiff peaks. Set aside. In a second medium-size bowl, combine egg yolks, vegetable oil and salt. Beat together until thick and yellow colored, about 2 minutes. Beat in 2 tablespoons of the broth. Fold in egg whites, then matzoh meal, garlic powder and dill. Cover bowl with plastic and refrigerate 30 minutes.

2. Bring a large pot of lightly salted water to boiling. With wet hands, roll about 2 teaspoons batter into balls. Drop into boiling water; continue shaping batter for a total of about 24 matzoh balls. Cover pot and cook over medium heat for 30 minutes.

3. Near the end of cooking, heat remaining chicken broth to a bare simmer. Once matzoh balls are cooked, transfer to simmering broth with a slotted spoon. Cover and cook 10 minutes. Serve garnished with fresh dill sprigs, if desired. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 122, Fat, total (g): 9, chol. (mg): 57, sat. fat (g): 2, carb. (g): 7, fiber (g): , pro. (g): 3, sodium (mg): 269, Percent Daily Values are based on a 2,000 calorie diet.