Matzoh Ball Soup

Although it is not strictly traditional, adding dill or parsley to the matzoh balls adds a fresh note to this slow-cooked soup.

Serves: 6Hands-on: 30 minutesTotal: 8 hours 50 minutesDifficulty: Medium

Serves: 6


  • 2 quarts chicken broth
  • 1 stalk celery, cut into large chunks
  • 2 large carrots, peeled and cut into large chunks
  • 1 large parsnip, peeled and diced
  • 1 medium onion, peeled and diced
  • 1½ cups shredded cooked chicken
  • 2 Tbsp. vegetable oil
  • 2 large eggs, slightly beaten
  • ½ cup matzoh meal
  • 2 Tbsp. seltzer
  • 1 tsp. kosher salt
  • 1½ Tbsp. minced fresh dill or parsley


  • Put the stock, celery, carrots, parsnip, and onion into a 4-quart slow cooker. Cook on low for 6–8 hours. Add the chicken 1 hour before serving.
  • About 45 minutes before serving, mix the oil, eggs, matzoh meal, seltzer, salt, and dill (or parsley) in a large bowl until matzoh meal is completely moistened. Refrigerate mixture for 15 minutes.
  • Rinse hands in cold water (repeat as necessary), then form mixture into 1" balls. Drop them into the soup, cover, and cook for 20 minutes.