Herbed Matzo Ball Soup

This spin on a Passover classic uses lots of fresh herbs for a one-of-a-kind flavor that is sure to impress your Seder guests.

Serves: 6Hands-on: 25 minutesTotal: 1 hour 20 minutesDifficulty: Medium

Serves: 6


  • 4 large eggs
  • 1⁄4 cup water
  • 1⁄4 cup melted margarine
  • 3 Tbsp. minced dill, divided
  • 3 Tbsp. minced chives, divided
  • 3 Tbsp. minced parsley, divided
  • 3⁄4 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 1 cup matzo meal
  • 9 cups chicken broth


  • Beat eggs in a mixing bowl. Add water, margarine, 2 tablespoons dill, 2 tablespoons chives, 2 tablespoons parsley, salt, and pepper. Mix well, then add the matzo meal. Stir to combine, cover, and refrigerate for 30 minutes.
  • While the matzo ball mixture is resting, bring a large pot of water to a boil. Form the matzo ball mixture into 1 1⁄2-inch balls and drop them into the boiling water. Reduce the heat so that the pot stays at a steady simmer. Cook the matzo balls for 20 minutes.
  • Heat the chicken broth in a large saucepan. When the matzo balls are ready, serve in bowls of hot broth topped with the remaining dill, chives, and parsley.