Dilled Matzo Ball Soup



We’ve paused for few days the pubblication of #sussexsquad’s recipe, but don’t worry! We celebrate Meghan’s birthday and so we suggest to take a look to her favourite recipes! Take inspiration!

Consider to participate to our GIVE-AWAY, follow this link to all details. You can win 1 of 3 “Together-our community cookbook

Dont’ forget we have a foundraiser #inspiredByMeghan running till the 15th of september, help sub-african girls to go to school, follow this link and donate!!




credits to the owner

From The Tig: “The comfort of warm silken broth, of mild onion flavor, and fluffy yet textured matzo balls lapping in a full bowl of feel-good soup.”


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.

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