Dill Matzo Balls in Chicken Soup

    2 hours 55 minutes

    Sweet potato, parsnip, carrot, celery and homemade matzo balls with a hint of dill. This isn't some tired old matzo ball soup recipe, it's tasty and delicious.

    6 people made this

    Serves: 6 

    • Matzo Balls
    • 4 eggs, beaten
    • 1/4 cup vegetable oil
    • 1/2 cup (125ml) water
    • 1 1/2 teaspoons garlic salt
    • 1/2 teaspoon onion poweder
    • 1/4 teaspoon dill, chopped
    • 1 cup kosher for passover matzo meal
    • Soup
    • 10 cups (2 1/2 litres) chicken stock
    • 1 stick celery, diced
    • 2 carrots, peeled and diced
    • 1 parsnips, peeled and diced
    • 1 small yellow sweet potato, peeled and diced
    • flat leaf parsley, chopped, for garnish

    Preparation:15min  ›  Cook:40min  ›  Extra time:2hours chilling  ›  Ready in:2hours55min 

    1. Mix eggs, vegetable oil, water, garlic salt, onion powder, dill and matzo meal. Cover and refrigerate for at least 1 hour.
    2. Bring stock to a boil then reduce heat to a simmer. Roll matzo mix into 4cm balls. Place on a greased plate. Gently place balls into stock, cover and simmer about 10 minutes.
    3. Stir in celery, carrots, parsnip and sweet potato. Cover and cook until vegetables are tender and matzo balls are cooked though and a light colour throughout, about 20-30 minutes.
    4. Garnish with parsley then serve.

    Sweet Potato

    A sweet potato is known as a kumara in New Zealand.

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    Reviews in English (1)


    This was really delicious. I know some people don't care for dill but I am not one of them. The broth was stupendous.. the matzo balls I need to tweak a little bit as I didnt have garlic salt.. so I used garlic and salt. .. and I didn't add enough salt.  -  21 Jan 2015