This Matzo Ball Soup with Celery and Dill is a comforting and nourishing Jewish classic made with rich homemade chicken broth, fluffy matzo balls, and aromatic garnishes. Perfect for Passover or any cold-weather meal, the soup combines simplicity and soul, highlighting clean flavors from the broth, tender chicken, and a finishing touch of fresh dill and celery. It’s a timeless dish rooted in tradition and beloved across generations.

Full Recipe: 

Ingredients

For the Broth:
• 1 (4 to 4½-pound) whole chicken, cut into 8 pieces, or bone-in, skin-on parts
• 2 large yellow onions, unpeeled and quartered
• 2 garlic heads, unpeeled and halved crosswise
• 4 celery stalks, chopped
• 2 large carrots, chopped
• Kosher salt

For the Matzo Balls and Assembly:
• 1 cup matzo meal (not mix) or finely ground matzo boards
• ¼ cup finely chopped chives
• 1¾ tsp kosher salt, plus more to taste
• 5 large eggs
• ⅓ cup chicken fat (or grapeseed oil or unsalted butter), melted
• ¼ cup club soda or seltzer
• 3–4 celery stalks, thinly sliced on a bias, with leaves reserved
• ½ cup chopped dill leaves
• Freshly ground black pepper

Directions

1. Prepare the Broth: Add chicken, onions, garlic, celery, and carrots to a large pot. Cover with 12 cups of water and season with salt.

2. Simmer Gently: Bring to a boil, then reduce to a gentle simmer and cook uncovered for 1½ to 2 hours until flavorful.

3. Remove Chicken: Use tongs to take out the breasts, thighs, and legs. Let skin and bones remain in the pot.

4. Pick Meat: Set aside tender chicken meat. Discard bones, skin, and cartilage.

5. Strain Broth: Strain and return broth to the pot (should yield about 10 cups). Season to taste with salt and pepper.

6. Make Matzo Ball Dough: In a bowl, combine matzo meal, chives, and salt. Mix in eggs, then fat, then seltzer. Cover and refrigerate for at least 2 hours or up to 24.

7. Shape and Boil Matzo Balls: Bring salted water to a boil. Roll mixture into 1¼-inch balls (about ping-pong size). Boil 10–12 minutes until puffed and fully cooked.

8. Combine: Transfer matzo balls to the broth. Add sliced celery and some of the reserved chicken meat if desired. Season again.

9. Serve: Ladle into bowls and top with fresh dill, celery leaves, and a crack of black pepper.

Nutrients (Per serving, estimated – based on 8 servings)

• Calories: 165 kcal

• Fat: 13g

• Saturated Fat: 4g

• Carbohydrates: 5g

• Fiber: 1g

• Sugars: 1g

• Protein: 6g

• Sodium: 197mg

A Soup Rooted in History and Culture

Matzo ball soup, also known as “Jewish Penicillin,” has long been associated with healing, hospitality, and heritage. The origins of this beloved dish trace back to Eastern Europe, where Jewish communities crafted soups from humble ingredients that were available year-round. Matzo balls, made from crushed unleavened bread or matzo meal, became a clever way to repurpose leftover matzo during Passover and beyond.

Over time, the soup evolved into a staple in Jewish kitchens worldwide. Its basic components—chicken broth, matzo balls, and a few vegetables—may seem modest, but the layers of flavor and history run deep. For many, this soup isn’t just food—it’s memory, identity, and a tie to tradition.

The Power of Homemade Broth

At the core of a truly excellent matzo ball soup is the homemade chicken broth. Rich, golden, and aromatic, this broth is created from simmering a whole chicken with onion, garlic, celery, carrots, and just enough salt. The result is deeply flavorful, with natural fats and proteins that give the soup its comforting quality.

What sets this broth apart is the use of unpeeled vegetables, including garlic heads and onions with their skins still on. These skins not only deepen the color of the broth but also enhance its earthy flavor. A gentle simmer over low heat allows the ingredients to release their essence slowly, resulting in a clean yet robust base that forms the heart of the dish.

Once the chicken is cooked, the tender meat is removed and reserved—some for adding back to the finished soup, the rest for future meals. The bones, cartilage, and skin continue to enrich the broth until it’s strained and seasoned to perfection.

The Matzo Balls: Fluffy, Flavorful, and Perfectly Balanced

Every bowl of matzo ball soup is judged, at least in part, by its namesake—the matzo ball. These dumplings are made from matzo meal, eggs, a fat (often schmaltz, but oil or butter can also be used), herbs, and a touch of seltzer for lightness. When prepared well, matzo balls are fluffy yet substantial, floating gracefully in the broth without falling apart or feeling too dense.

This recipe includes chopped chives in the matzo mixture, giving the dumplings an added depth of flavor and a subtle green fleck that looks beautiful in the bowl. Seltzer is used to aerate the mixture, creating that beloved pillowy texture. A short boil in salted water transforms the simple ingredients into dumplings that are comforting and satisfying.

There’s often debate about whether matzo balls should be dense or airy, “sinkers or floaters.” This version strikes a happy medium—light enough to please floaters fans, yet substantial enough to hold their shape in hot broth.

Fresh Celery and Dill: Simple Additions, Big Impact

What truly sets this variation apart is the addition of fresh sliced celery and chopped dill at the final stage of cooking. These simple garnishes introduce color, texture, and brightness that elevate the dish while maintaining its traditional soul.

The celery, sliced on a bias for visual appeal, adds a tender crunch that contrasts beautifully with the soft matzo balls and shredded chicken. Celery leaves, often discarded, are saved and used as an aromatic finishing touch, giving the soup a fresh, herbal lift.

Fresh dill, meanwhile, is a defining herb in Eastern European and Israeli cooking. In this soup, it adds a clean, grassy note that balances the richness of the broth. Dill is both nostalgic and invigorating—an herb that connects the dish to its roots while also brightening every spoonful.

Why This Soup Endures Across Generations

Matzo ball soup endures because it speaks to something universal. It’s easy to digest, packed with flavor, and made with wholesome, familiar ingredients. It can be served as a light starter or a filling main course. It suits both holiday feasts and weekday dinners. And perhaps most importantly, it’s a dish that brings people together—around the table, across generations, and through shared memories.

Parents pass it down to their children. Grandmothers teach the rolling technique for the perfect matzo ball. Friends drop off containers of this soup during difficult times. Whether celebrating or healing, the soup is there—quietly nurturing, always welcome.

A Perfect Dish for Holidays and Everyday Life

While matzo ball soup is traditionally associated with Passover, where leavened breads are forbidden and matzo becomes the staple grain, it has found a home in Jewish households year-round. On Shabbat, it’s a natural first course. During Rosh Hashanah, it offers a warm, comforting beginning to the holiday meal. On cold winter nights, it’s the dish you crave for warmth and relief.

This version is especially suited for festive gatherings. The homemade broth can be prepared in advance, matzo balls can be formed and chilled ahead of time, and the soup itself can be gently reheated before serving. It scales easily for a crowd and holds up well to variations, making it an ideal addition to any cook’s repertoire.

Nourishing the Body and Soul

From a nutritional perspective, this soup is both light and nourishing. The chicken provides lean protein, the broth delivers hydration and minerals, and the vegetables offer subtle vitamins and fiber. It’s satisfying without being heavy—perfect for those seeking wholesome comfort food that aligns with mindful eating.

The minimal use of processed ingredients, the reliance on real food, and the careful preparation reflect the best of traditional Jewish cooking—resourceful, honest, and deeply connected to wellness and ritual.

Conclusion: Comfort, Culture, and Connection in a Bowl

Matzo Ball Soup with Celery and Dill is a dish that transcends its ingredients. It’s a symbol of comfort, culture, and connection—a reminder of shared meals, warm kitchens, and time-honored traditions. Whether you’re preparing it for Passover, a holiday feast, or simply a chilly weeknight, this version of the classic delivers on every level.

With its rich homemade broth, tender chicken, perfectly cooked matzo balls, and the refreshing touch of dill and celery, this soup offers nourishment for the body and warmth for the spirit. It’s the kind of dish that doesn’t just fill you up—it welcomes you home.

So the next time you need a little comfort or want to share something meaningful with those you love, ladle out a bowl of this matzo ball soup. Let the flavors and aromas speak for themselves. Tradition never tasted so good.