Introduction
There’s nothing quite like a warm bowl of Matzo Ball Soup With Celery and Dill. 🥰 Whether it’s a chilly day, a holiday gathering, or you’re just craving something soul-soothing, this timeless dish always hits the spot.
For me, matzo ball soup has always been more than just food — it’s tradition, love, and family stories simmered together in one comforting pot. My earliest memory of it was at my grandmother’s kitchen table. She would stand over a bubbling pot, gently lowering the matzo balls into the broth like precious treasures. The smell of simmering chicken, celery, and dill would fill the entire house, wrapping us in a blanket of warmth long before the first spoonful.
This Matzo Ball Soup With Celery and Dill recipe is a beautiful blend of classic Jewish comfort food and bright, fresh flavors. The celery brings a subtle sweetness and crunch, while dill adds that signature aromatic lift that makes this dish unforgettable. Whether you’re celebrating Passover, making a Shabbat dinner, or simply in need of a cozy bowl of nourishment, this recipe will make your kitchen feel like home.
🛒 Ingredients for Matzo Ball Soup With Celery and Dill
This recipe has two main components: the broth and the matzo balls. Each part plays a crucial role in creating that perfect balance of lightness, flavor, and heartwarming comfort.
🍗 For the Broth
- 2 tablespoons olive oil or chicken schmaltz (rendered chicken fat)
- 1 large onion, diced
- 4 carrots, peeled and sliced into coins
- 4 celery stalks, sliced (with some leafy tops if available)
- 2 garlic cloves, minced
- 8 cups good-quality chicken broth (homemade or store-bought)
- 1 bay leaf
- ½ teaspoon black pepper
- Salt to taste
- ½ cup fresh dill, chopped (plus more for garnish)
🍽️ For the Matzo Balls
- 4 large eggs
- 1 cup matzo meal
- ¼ cup schmaltz or vegetable oil
- ¼ cup seltzer water (helps keep them light and fluffy)
- 1 teaspoon salt
- ½ teaspoon baking powder (optional, for extra lift)
- A pinch of freshly ground black pepper
💡 Substitution & Dietary Options
- Vegan option: Use vegetable broth and replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg). Use oil instead of schmaltz.
- Gluten-free option: Use certified gluten-free matzo meal.
- No dill? Try fresh parsley or chives for a different but still fresh finish.
- No chicken broth? Vegetable broth works beautifully for a lighter, vegetarian base.
👨🍳 Step-by-Step Instructions
Making Matzo Ball Soup With Celery and Dill involves a bit of prep and patience, but I promise it’s worth every step. Here’s how to do it:
1. Make the Matzo Ball Mixture
In a large bowl, whisk the eggs until well beaten. Add the schmaltz (or oil), seltzer, salt, pepper, and baking powder (if using). Whisk again until everything is fully combined.
Stir in the matzo meal until just incorporated — don’t overmix. The mixture should have a soft, slightly sticky consistency.
👉 Pro Tip: Cover the bowl and refrigerate for at least 30 minutes. This resting time is key! It allows the matzo meal to hydrate and ensures your matzo balls hold their shape while staying light and fluffy inside.
2. Prepare the Broth
While the matzo mixture chills, start the broth. Heat olive oil or schmaltz in a large soup pot over medium heat. Add the onion, carrots, and celery, and sauté for about 5–7 minutes, until they start to soften and become fragrant.
Stir in the garlic and cook for another 30 seconds. Pour in the chicken broth, add the bay leaf, pepper, and a pinch of salt. Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for 20 minutes.
This is where the flavors begin to meld — the celery infuses its natural sweetness, the carrots bring color and body, and the dill will join soon to make it heavenly.
3. Form and Cook the Matzo Balls
Once the mixture has rested, remove it from the fridge. With slightly wet hands, gently shape the mixture into golf ball–sized balls. Don’t pack them too tightly — light handling makes light matzo balls!
Bring a large pot of salted water to a gentle boil. Carefully drop in the matzo balls and cover the pot. Lower the heat to a simmer and cook for 30–35 minutes, until the matzo balls are fully cooked through and puffed up.
👉 Why cook them in water and not broth? Cooking matzo balls in water prevents them from clouding the soup. You can transfer them later to the broth for serving.
4. Add Dill and Combine
When the matzo balls are nearly done, stir the chopped dill into the simmering broth. Let it infuse for 5 minutes.
Then, using a slotted spoon, transfer the cooked matzo balls into the broth. Let everything warm together for a few minutes before serving.
5. Serve and Enjoy
Ladle the broth and vegetables into bowls, add 1–2 matzo balls per serving, and garnish with extra fresh dill. 🥣🌿
The aroma alone is enough to make everyone gather around the table — and that first spoonful? Pure comfort.
🌟 Extra Tips for Matzo Ball Soup With Celery and Dill
🍽️ Serving Suggestions
- Serve as a starter for holiday meals, especially Passover or Rosh Hashanah.
- Pair with crusty bread or challah for a complete cozy dinner.
- Top with a sprinkle of extra dill or a dash of black pepper for a fresh finish.
🧊 Storage & Reheating
- Matzo balls: Store separately in an airtight container with a little cooking water to keep them moist. Refrigerate for up to 3 days or freeze for up to 2 months.
- Broth: Keeps well in the fridge for 4–5 days or can be frozen for up to 3 months.
- Reheat gently on the stove. If frozen, thaw overnight in the fridge first.
🔄 Ingredient Swaps & Variations
- Add cooked shredded chicken to the broth for a heartier meal.
- Swap dill for tarragon for a unique herbal note.
- Add a splash of lemon juice at the end for a bright, citrusy lift.
- Spice it up with a pinch of cayenne or paprika for subtle heat.
🧮 Nutritional Information
(Adapted from NYT Cooking)
Per serving (1 bowl with 2 matzo balls):
- Calories: ~280
- Protein: 12g
- Fat: 14g
- Carbohydrates: 26g
- Fiber: 3g
- Sugar: 4g
- Sodium: 850mg (varies depending on broth)
❓ FAQ Section
⏱ How long does it take to make Matzo Ball Soup With Celery and Dill?
About 1 hour and 15 minutes from start to finish, including chilling time for the matzo ball mixture.
🥚 Can I substitute ingredients?
Yes! You can make vegan matzo balls with flax eggs and oil, use gluten-free matzo meal, or swap dill for another fresh herb.
🧊 Can I freeze Matzo Ball Soup With Celery and Dill?
Yes, but for best results, freeze the broth and matzo balls separately. This prevents the matzo balls from becoming mushy. Reheat gently before serving.
📝 Conclusion
And there you have it — a bowl of Matzo Ball Soup With Celery and Dill that’s cozy, aromatic, and full of tradition. 🌿🥣
Whether you’re carrying on a family recipe or trying it for the first time, this dish is pure comfort and joy. The fluffy matzo balls, vibrant celery, and fragrant dill create a harmony that’s both nostalgic and refreshingly bright.
✨ Now it’s your turn — make a pot of this incredible soup, gather your loved ones, and let the magic happen. If you try this recipe, leave a comment below or tag me on social media. I’d love to see your creations!
Until then, keep cooking, keep sharing, and keep those bowls full. ❤️