Tiny Matzo Ball Soup

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


  • 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.