Matzo Ball Soup With Dill and Roasted Chicken

Matzo ball soup with dill and roasted chicken is the kind of Seder starter that makes everyone quiet down as bowls hit the table. The broth is rich but not heavy, the matzo balls are tender with a little bite, and the roasted chicken adds real substance so nobody leaves the first course still hungry.

If you’re heading into a busy Passover week, start here: get your chicken roasted and broth simmering the day before, then mix the matzo ball dough while the kitchen is already warm. If you’re cooking in a small kitchen, clear your sink and counter first so you have space to form and chill the matzo balls without juggling pans.

Ingredients

This version makes a generous 4 servings as a main or 4–6 smaller Seder-style starter bowls.

For the roasted chicken and broth

• 900 g / 2 lb bone-in, skin-on chicken legs or thighs (about 4 pieces) – for deep flavor and enough meat for serving
• 1 tbsp olive oil – to help the chicken brown in the oven
• 1 ½ tsp kosher salt, divided – some for seasoning the chicken, some for the pot
• ½ tsp freshly ground black pepper – for the chicken
• 2 medium carrots, peeled and cut into large chunks
• 2 celery stalks, cut into large chunks
• 1 medium yellow onion, quartered (no need to finely chop; it’s for flavor)
• 2 garlic cloves, smashed
• 1 bay leaf
• 8 cups / 1.9 L low-sodium chicken stock or broth – the base you’ll fortify with the roasted chicken
• 2–3 sprigs fresh dill – to perfume the broth

For the matzo balls

• 3 large eggs
• 45 g / 3 tbsp schmaltz (rendered chicken fat) or neutral oil – schmaltz gives classic flavor
• ¾ cup / 75 g matzo meal – the structure of the dumplings
• 60 ml / ¼ cup seltzer or sparkling water – helps keep the matzo balls lighter
• 1 tbsp finely chopped fresh dill – for a delicate herbal note
• ¾ tsp kosher salt
• ¼ tsp ground black pepper

To finish the soup

• 2 medium carrots, peeled and sliced into coins – for serving in the broth
• 2 celery stalks, thinly sliced
• Fresh dill fronds, for garnish
• Additional salt and pepper, to taste

Kitchen note: If you plan to use schmaltz in the matzo balls, you can skim and chill the fat from your broth after it cools. Otherwise, use store-bought schmaltz or neutral oil.

Step-by-Step Instructions for Matzo Ball Soup With Dill and Roasted Chicken

1. Roast the chicken and vegetables.
   Preheat the oven to 425°F / 220°C.
   Pat the chicken pieces dry, then rub with the olive oil, 1 teaspoon of the salt, and the pepper.
   Arrange the chicken, carrots, celery, onion, and garlic on a rimmed baking sheet in a single layer.
   Roast for 35–45 minutes, turning the chicken once, until the skin is deep golden and the vegetables are well browned.
   Any browned bits on the pan are flavor you want.
2. Start the fortified broth.
   Transfer the roasted chicken and vegetables to a large pot.
   Pour in the chicken stock, scraping up any browned bits from the sheet pan with a splash of stock or water and adding those to the pot as well.
   Add the bay leaf and dill sprigs.
   Bring just to a boil over medium-high heat, then immediately reduce to a gentle simmer.
3. Simmer low and slow.
   Let the broth simmer uncovered for 45–60 minutes.
   You should see occasional small bubbles, not a rolling boil; this keeps the broth clear and the chicken tender.
   Skim off any gray foam that rises to the top with a spoon.

Kitchen note: A hard boil can make the broth cloudy and the meat stringy. If you notice vigorous bubbling, lower the heat and partially cover the pot to steady things.

4. Mix the matzo ball batter.
   While the broth simmers, whisk the eggs in a medium bowl until no streaks remain.
   Whisk in the schmaltz or oil, dill, salt, and pepper.
   Sprinkle the matzo meal over the egg mixture and whisk gently until just combined.
   Stir in the seltzer; the batter will look loose at first but will firm up as it chills.
   Cover the bowl and refrigerate for at least 30 minutes and up to 3 hours.
5. Strain and reserve the chicken.
   Once the broth has simmered and tastes rich, turn off the heat.
   Lift out the chicken pieces and set them on a plate to cool slightly.
   Pour the broth through a fine-mesh strainer into another large pot or heatproof bowl, discarding the cooked vegetables, bay leaf, and dill stems.
   Taste and season with the remaining ½ teaspoon salt, or more if needed.
6. Shred the roasted chicken.
   When the chicken is cool enough to handle, remove and discard the skin.
   Pull the meat from the bones and shred or chop it into bite-size pieces.
   Set aside 2–3 cups of meat for the soup and save any extra for another use.
7. Shape the matzo balls.
   Bring a large pot of well-salted water to a simmer (not a rolling boil).
   Wet your hands and gently roll the chilled matzo batter into balls about 1 to 1 ¼ inches (2.5–3 cm) in diameter.
   Try not to compress them too firmly; light pressure is enough.
8. Cook the matzo balls.
   Slip the matzo balls into the simmering water.
   Once they float, cover the pot and reduce the heat to low so the water barely simmers.
   Cook for 30–35 minutes, until they are puffed and cooked through.
   You can sacrifice one and cut it open; the center should be uniform in texture with no dense, darker core.

Kitchen note: If the water boils hard, matzo balls can break apart or turn tough on the outside and dense inside. Gentle heat and a tight-fitting lid are your friends.

9. Prepare the vegetables for serving.
   While the matzo balls cook, bring your strained broth back to a simmer in a clean pot.
   Add the sliced carrots and celery.
   Cook for 8–10 minutes, until the vegetables are just tender but not mushy.
   Stir in the shredded roasted chicken and warm it through for 3–5 minutes.
10. Assemble and serve.
    Using a slotted spoon, transfer the matzo balls from their cooking water into the hot broth, or place 2–3 in each serving bowl.
    Ladle the chicken, vegetables, and hot broth over top.
    Finish with a scattering of fresh dill fronds.
    Serve immediately, with extra broth on the table for those who like a deeper bowl.

What to Expect

Matzo ball soup with dill and roasted chicken should feel comforting and satisfying without being heavy.
The broth will be a clear, warm gold from the roasted chicken and long simmer, with a gentle dill aroma.
Roasting the chicken first brings a slightly caramelized, savory depth that you won’t get from stock alone.

The matzo balls here land in the middle texture-wise: not ultra-fluffy “floaters” that threaten to fall apart, but not dense “sinkers” either.
You can cut them with a spoon, and they should feel springy rather than gummy.
If you prefer a softer matzo ball, you can add an extra tablespoon of seltzer next time; for a firmer one, use a heaping cup of matzo meal.

Different brands of stock and matzo meal will shift the salt level and texture.
Always taste the broth before serving and adjust the seasoning.
If your stock is very low-sodium, you may need more salt; if it’s already seasoned, go slowly and let the roasted chicken add its own depth.

Ways to Change It Up

1. Make it vegetarian (without the chicken, not for Seder use if strict).
Use a rich vegetable stock and skip the roasted chicken.
Roast extra carrots, celery, onion, and even a halved fennel bulb tossed with olive oil and salt until deeply browned, then simmer them into the stock for flavor.
Shape and cook the matzo balls as written, using neutral oil instead of schmaltz.
The result won’t be traditional for a meat-based Seder meal, but it works beautifully for other nights of Passover or for guests who avoid meat.

2. Adjust the heat and aromatics.
For a spicier version, add a small pinch of crushed red pepper flakes or a few slices of fresh ginger to the broth as it simmers, then strain them out.
To make it even milder and kid-friendly, skip garlic entirely and go lighter on the dill, adding just a small sprig at the end.
Remember that dill’s flavor blooms in hot broth, so a little goes a long way.

3. A faster, weeknight build.
If you don’t have time to roast chicken, you can simmer bone-in, skin-on chicken thighs directly in store-bought stock with the aromatics for 45–60 minutes, then shred the meat.
Use rotisserie chicken for serving if you want roasted flavor without the oven step.
The matzo balls still need their chilling and simmer time, but you’ll skip a roasting pan and shorten cleanup.

Kitchen note: For very tight schedules, cook the matzo balls and broth the day before, store them separately in the fridge, and combine gently while reheating so the dumplings don’t soak up all the broth.

Serving and Storage

Matzo ball soup with dill and roasted chicken usually appears as a first course at the Passover Seder, arriving just after ritual items like karpas and the early parts of the storytelling.
For a family dinner outside of Seder, it easily stretches into a full meal with a small salad or roasted vegetable on the side.
Try pairing it with something bright and simple, such as Carrot Salad With Chili Crisp and Sesame Crunch or Garlic Herb Roasted Asparagus in 15 Minutes.

Serve each person 1–3 matzo balls depending on size and appetite, with plenty of broth.
Keep extra hot broth on the stove in case the pot on the table cools down or you need to top up bowls.
A sprinkle of fresh dill or chopped parsley just before serving adds color and fresh aroma.

Leftovers store well.
Cool the soup completely, then transfer broth with chicken and vegetables to airtight containers and refrigerate for up to 3 days.
Store cooked matzo balls separately in some of the broth or in their cooking water so they don’t absorb every drop in the main pot.

For longer storage, freeze the broth with chicken and vegetables (without the matzo balls) for up to 2 months.
Matzo balls can be frozen on a tray, then transferred to a bag once solid; reheat gently in simmering broth until warmed through.
Avoid boiling vigorously or reheating in the microwave uncovered, which can make them tough.

Cultural Context

Matzo ball soup sits at the heart of many Ashkenazi Jewish holiday tables, including Passover Seders.
Matzah balls themselves are dumplings made from matzo meal, eggs, fat, and liquid, and are typically served in chicken soup.
Historically, they are related to Central and Eastern European bread dumplings, adapted to use matzo meal during Passover when leavened breads are avoided.

The soup is sometimes called “Jewish penicillin” because of its association with care, comfort, and recovery, but it also carries ritual weight as part of a meal that retells the Exodus story.
For more on the background of matzo and its role at Passover, see this overview from Eater: the history and symbolism of matzo at Passover.
You can also read about the broader history of matzah balls in Jewish cuisine in this entry: matzah ball in Ashkenazi Jewish cooking.

Common Questions and Troubleshooting

My matzo balls are dense and heavy. What went wrong?
Dense “sinkers” can come from packing the mixture too tightly when shaping, skipping the seltzer, or undercooking.
Next time, mix just until combined, chill the batter thoroughly, and roll lightly with damp hands so the mixture isn’t compacted.
Make sure the matzo balls cook gently, covered, for the full 30–35 minutes.

My matzo balls fell apart while cooking. How do I fix this?
If matzo balls disintegrate, the water may have been boiling too hard or the batter may have been too loose.
Keep the water at a low simmer, not a rolling boil.
For the next batch, add an extra tablespoon of matzo meal to the mixture and chill a little longer so it firms up.

Can I make this matzo ball soup ahead for Seder?
Yes, and many cooks do.
Prepare the broth with roasted chicken and the vegetables up to 2 days in advance, cool, and refrigerate.
Cook the matzo balls up to a day ahead and store them separately in some broth.
Reheat the soup to a gentle simmer, warm the matzo balls in it, and garnish with fresh dill just before serving.

What if I don’t have schmaltz?
Neutral oil works, though it won’t bring the same depth.
If you have skin and fat trimmings from the roasted chicken, you can slowly render them in a small pan until the fat melts and solids crisp.
Strain and cool this fat to use as schmaltz.

Can I use whole roasted chicken instead of just thighs or legs?
You can, as long as you have about 2 pounds of bone-in, skin-on chicken parts.
Just be sure they fit comfortably in your pot without crowding so the broth can circulate.
Use the same roasting and simmering method, and shred enough meat for the soup while saving any extra for another meal.

Kitchen note: If you’re scaling this recipe up for a large Seder, use multiple pots rather than cramming everything into one oversized pan. Overcrowding leads to uneven simmering and matzo balls that cook at different rates.

Conclusion

This matzo ball soup with dill and roasted chicken is designed to carry you smoothly into Passover week, giving you a make-ahead Seder classic that still tastes freshly made at the table.
Once you’ve cooked it once, you can adjust the matzo ball texture, dill level, and chicken richness to match your family’s expectations.

If you try it, feel free to leave a comment with how you timed it around your Seder prep, or what tweaks you made for your own floaters or sinkers.
Your notes help other home cooks head into the holiday a little more confident and a lot more prepared.