Dilled Matzo Ball Soup

Dilled Matzo Ball Soup is warm, hearty, restorative, resonant with historical significance, and the essence of home and family. It can also beat the heck out of a cold or flu. It’s one of the world’s great comfort soups.

Photo of a bowl of dilled matzo ball soup.

The headliners of matzo ball soup are the matzo balls, without them, you just have chicken soup. They remind me that, with a little ingenuity, you can make the most delicious things from the humblest ingredients. Traditional matzo balls are made with not much more than cracker meal and eggs. But in the hands of a skilled cook they turn into tasty buoyant little dumplings.

I’m foregoing the prepackaged mixes and making mine from scratch with matzo crackers.

Matzo is a simple flat cracker made from flour and water. It’s basically an unleavened bread traditionally eaten during Passover to commemorate the ancient Jews’ hasty exodus from Egypt. It’s easily ground up in a food processor and it yields better, fresher results than packaged mixes. Like graham cracker crumbs made fresh from the crackers…why on earth pay somebody else to smash up crackers for you?

Some beaten egg, a tiny bit of oil, and a little broth or water makes these basic dumplings. Lots of fresh dill makes them more colorful and interesting.

In the venerable old delis here in Los Angeles they make their matzo balls huge. They give you one ginormous ball that fills your entire bowl, and it can be a little overwhelming. You have to attack it with a knife and fork. I like mine more on the delicate side, both in size and in texture.

I use the tiniest size scoop I can find so I can make small, uniform balls. You can make them any size you want, but I think the smaller ones cook more evenly and come out better.

And don’t forget that matzo balls expand as they simmer, so you’ll always end up with bigger dumplings after they’re cooked.

A great comforting soup can get you through a LOT. Here are a few of my favorites on the blog when you feel the need ~

Note ~

  • If we’re not going to eat all the soup at one time, I only add the amount of matzo balls needed for that serving. The rest can be stored separately and added to the soup the next day. This just prevents them from getting soggy.
3.38 from 16 votes

Dilled Matzo Ball Soup

Course Comfort, Favorites, Healthy, Holidays, Soup
Yield 6
Author Sue Moran


matzo balls

  • 2 eggs
  • 2 Tbsp vegetable oil
  • 1/2 cup finely ground matzo
  • 1 tsp salt
  • 2 Tbsp seltzer water or broth
  • 1/2 cup finely chopped fresh dill


  • 2 Tbsp butter
  • 1 onion chopped
  • 4 carrots peeled and sliced
  • 5 stalks celery sliced (I use the inner stalks and chop the leaves, too)
  • 8 cups chicken stock
  • approx. 3 cups cooked chicken meat I used the breast meat from a rotisserie chicken
  • 2 bay leaves
  • salt and fresh pepper to taste
  • large handful fresh parsley chopped


  • First make the matzo balls. Beat the eggs and add in the oil.
  • Mix in the matzoh and salt.
  • Add the water and dill and mix thoroughly. Cover and refrigerate for about 30 minutes.
  • Using a scoop or small spoon, make rounded balls out of the dough and set on a tray. I used a 1 1/4 inch scoop and got 21 balls.
  • Bring lots of salted water to a boil and drop the matzoh balls in. Cover, lower the heat slightly, and let them simmer for about 15 minutes. Gently remove them to a plate.
  • To make the soup, melt the butter in a soup pot and saute the onion and carrot for about 10 minutes.
  • Add the celery and cook for another few minutes.
  • Add in the stock, chicken meat, bay leaves and salt and pepper. Bring to a simmer and cook gently for about 15 minutes. Don't cook so long that the carrots become soft and mushy.
  • Just before serving, put the matzo balls into the soup and heat them through.
  • Finish with a large handful of chopped fresh parsley and garnish with some dill leaves.
SHARE BY TEXT! The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.


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    Leave a Reply

    Please rate this recipe!

  • Reply
    Danielle Leah Hirsch
    April 7, 2015 at 8:46 pm

    How many servings does this recipe make? Thanks!

    • Reply
      April 8, 2015 at 4:24 am

      This will serve approx 6, Danielle, I just updated.

  • Reply
    Marie Czarnecki
    February 24, 2015 at 7:23 pm

    Make your recipes “PRINT FRIENDLY”!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  • Reply
    Todd Albala
    October 5, 2012 at 2:27 am

    sue: the traditional way to cook the matzo balls is to use schmaltz ( rendered chicken fat) instead of oil. It makes the flavor of the matzo balls soo intense

    • Reply
      December 25, 2019 at 4:16 pm

      Schmaltz ‘makes’ the matzo balls. You can buy a package of chicken fat at the grocery store or butcher shop.
      Also, if you like fluffy matzo balls (that float) substitute seltzer for the water ingredient. If you like dense matzo balls (that sink) use the water.

      • Reply
        December 25, 2019 at 4:19 pm

        Sorry, I didn’t mean to write ‘substitute’; I meant ‘use’.

        Seltzer = fluffy matzoh balls & Water/Broth = dense matzoh balls.
        Gut yontif, everyone!

  • Reply
    September 28, 2012 at 1:09 am

    Lovely soup! So colorful it must be healthy! The dill is a nice touch.

  • Reply
    From Beyond My Kitchen Window
    September 27, 2012 at 11:07 pm

    I have never had matzo-ball soup. It looks delicious and the dill must add a brightness to the bland crackers. Great looking bowl of soup!

  • Reply
    Inside a British Mum's Kitchen
    September 27, 2012 at 7:31 pm

    What a beautiful bowl of soup! so healthy and delicious – love the matzo balls –
    Mary x

    • Reply
      Sue/the view from great island
      September 27, 2012 at 8:36 pm

      There is something beautiful about a simple chicken soup, especially as we head into fall after a long hot summer!

  • Reply
    September 27, 2012 at 6:31 pm

    My sister serves matzo soup (non-homemade) on a semi-regular basis, but I have never tried it and had no idea what was in it. This sounds much much better than regular dumplings that don’t appeal to me at all!

  • Reply
    September 27, 2012 at 5:45 pm

    How did you make those crackers?!! Do share. They look amazing. I love when people make things from scratch like this…graham crackers, wheat thins…..

    • Reply
      Sue/the view from great island
      September 27, 2012 at 7:58 pm

      Oh gosh, that would be beyond my patience…they are just the regular matzo that come in a box. I think most grocery stores carry them in one section or another. Would be fun to try to make them, though!

  • Reply
    Tricia @ saving room for dessert
    September 27, 2012 at 4:24 pm

    That is a beautiful soup and great information. I’ve never even tried Matzo Balls or Matzo Ball Soup – yes I live under a rock. Just one question – where’s the bacon???

    • Reply
      September 27, 2012 at 6:30 pm

      bwahahaha, I burst out laughing at this, Tricia. I’ve never tried matzo balls either, so apparently, we share a rock. I’ll share some bacon, too.

    • Reply
      Sue/the view from great island
      September 27, 2012 at 7:59 pm

      I had my fill of bacon yesterday, I’m officially moving on…

  • Reply
    September 27, 2012 at 3:32 pm

    You made them from the crackers? Bowing to you! I always make chicken soup whenever we have a roast chicken, it feed us for almost 5 days, I only made dumplings for the first time for it last week, must try these.

  • Reply
    Averie @ Averie Cooks
    September 27, 2012 at 2:59 pm

    I honestly had no idea how to make Matzo balls…I admit it. I had no idea that you just food process up the crackers! My husband would love it if I’d make this. He loves his matzo ball soup! Hope you had an easy fast yesterday if you were fasting!

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