Herb Garden Matzo Ball Soup

Name: Herb Garden Matzo Ball Soup
Cook time: 2 h 30 min
Total time: 2 h 30 min
Cuisine: Asian, Middle Eastern, Israeli
Ingredients: 4 large eggs, lightly beaten; 1 cup matzo meal; 0.25 cup seltzer; 0.25 cup neutral vegetable oil; 2 tablespoons finely chopped mixed fresh herbs (such as parsley, dill, chives, and fennel fronds); 1 teaspoon kosher salt; 12 ounces medium carrots, peeled, divided; 1 (3 1/2-pound) whole chicken, cut into 8 pieces; 1 pound medium-size yellow onions, halved lengthwise; 1 medium (about 13-ounce) fennel bulb, quartered, 1/4 cup packed fennel fronds reserved; 2 large celery stalks, trimmed and halved crosswise; 0.25 cup loosely packed fresh flat-leaf parsley sprigs; 6 medium garlic cloves, smashed; 2 fresh or dried bay leaves; 10 cups cold water; 1 tablespoon plus 1 teaspoon kosher salt, plus more to taste; 1 teaspoon black pepper, plus more to taste; 0.5 cup packed fresh flat-leaf parsley leaves; 0.5 cup packed fresh dill fronds; 0.25 cup sliced fresh chives; 1 tablespoon grated lemon zest (from 1 large lemon); Edible flowers (optional)

Instructions

Cook:2h 30min

This Herb Garden Kneidlach Soup (the Yiddish name for matzo ball soup) by Leah Koenig gives the classic soup a spring refresh with tender herbs, flowers, and lemon zest.

Updated at: Sat, 21 Feb 2026 15:02:02 GMT