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Spring Matzo Ball Soup

Vibrant spring veggies and herbs give this traditional Passover soup a seasonal twist. Try bone broth for a rich, slow-simmered flavor.

Serves 8
Ready in 120 mins
Prep time 10 mins
Cooking time 50 mins
Chill time 60 mins
200 calories per serving


> 4 large eggs, beaten
> 1/4 cup seltzer water
> 1/4 cup canola oil
> 1/4 tsp salt
> 1/4 cup finely chopped chives
> 1 cup matzo meal
> 8 cups Nature's Promise® Organic Chicken Bone Broth
> 2 carrots, peeled and thinly sliced
> 1 leek, white and light green parts, washed and thinly sliced
> 1/2 lb asparagus, trimmed and thinly sliced diagonally
> 6 cloves garlic, peeled and smashed
> 1 (10 oz) bag frozen green peas, thawed
> 1/4 cup chopped fresh dill


In a medium bowl, whisk together the eggs, seltzer, oil, salt, and chives. Season with pepper. Stir in the matzo meal to combine. Refrigerate 1 hour.
Heat a large pot filled halfway with salted water to a boil on high. With damp hands, form matzo mixture into 1-inch balls. Carefully drop matzo balls into boiling water. Cover and reduce heat to low. Simmer 30 min., until matzo balls are puffy and cooked through. Remove with slotted spoon to a large bowl.
When matzo balls are almost done, in a large Dutch oven, bring the bone broth, carrots, leek, asparagus, and garlic to a boil. Season with salt and pepper. Reduce heat to a simmer. Add matzo balls and simmer 15 min. Stir in the peas and simmer 2–4 min., until all vegetables are cooked through. Garnish with the dill.

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