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This tiny matzo ball soup is perfect for Passover — or any time of the year!

Matzo Ball Soup


  • Stock:

  • 3 tiny pieces chicken

  • 1 teaspoon carrots

  • 1 teaspoon celery

  • 1 teaspoon onion

  • 1 peppercorn

  • 1 leaf parsley

  • Matzo ball:

  • 1/2 quail egg

  • 1 tablespoon matzo meal

  • 1/4 teaspoon melted chicken fat

  • 1/4 teaspoon soda water

  • Soup:

  • Reserved cooked chicken

  • 1 tablespoon carrots

  • 1 teaspoon dill


  1. Add all stock ingredients to a soup pot and simmer 10 minutes. Remove chicken and set aside. Continue simmering soup for 1/2 hour. Drain stock and reserve.

  2. Mix all matzo ball ingredients and place in the fridge for 1/2 hour. When ready to make soup: Bring stock to a boil and add carrots; cook for 6 minutes. Return chicken to the pot and stir in dill. Set aside.  

  3. Bring a pot of water to a boil. Form tiny matzo balls and boil in water for 5 minutes. Add matzo balls to bowl and pour soup over top. Garnish with more dill.

Matzo Ball Soup




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