Matzo Ball Soup with Spring Vegetables

Posted in: Bok Choy, Asparagus, Spinach


Matzo Balls:

  • 2 Tbs canola or sunflower oil
  • 2 large eggs, beaten
  • 1/2 Cup matzo meal
  • 2 Tbs chicken broth or water
  • 1 tsp salt
  • 1/2 tsp dried dill (or 1 Tb chopped fresh) (optional)
  • 1 Tb chopped chives (optional)


  • 2 quarts chicken broth
  • 1-2 carrots, chopped
  • 2-4 cups chopped spring vegetables: baby bok choi, baby kale, arugula, spinach, asparagus, etc


For Matzo Balls:

Combine eggs, oil, and broth/water. Add remaining ingredients and stir until combined. Chill for 15 minutes minimum.

For Soup:

In the meantime, bring 2 quarts chicken broth to a simmer and add carrots and vegetables. Simmer for 5-10 minutes. Bring pot to a boil and bring matzo ball mixture out of the refrigerator. Form matzo balls 1 inch in diameter and drop into the pot. Reduce heat to a low simmer and cover. Cook for 20-30 minutes.

Salt and pepper to taste


Kristen Kordet