If you grew up eating matzo ball soup, chances are that your family had its own way of making it. Maybe it was from a box, or maybe it involved hours of simmering a homemade broth. Either way, the vegetables probably took a distant second place to the star of the show, the matzo balls. The bits of carrot and celery were few and far between, if they were there at all, boiled down to a mushy-soft pulp on the verge of dissolving.
There will always be a nostalgic place for that sort of soup. But since peak matzo season arrives in March or April along with Passover, it seems fitting to fill it up with early spring vegetables. Asparagus, peas, leeks, and greens of all sorts are arriving with a renewed freshness. Not only do they add variety to the bowl, they stretch out the soup into a full, nourishing meal.
Below, we’ve got a recipe for spring matzo ball soup that brings new life to the classic. It’s perfect for a Passover meal, though we’d happily slurp it up all soup season long. There are matzo balls, a chicken broth, and heaps of spring veggies, along with aromatic chives and fresh dill, which you definitely should not skip. The herbs put that last finishing touch on this ultra-satisfying dish, giving it vibrant flavor that goes deep and warms you inside and out.
Get the recipe below and shop the ingredients on FreshDirect.
Spring Matzo Ball Soup Recipe
What you’ll need:
4 large eggs, beaten
1/4 cup seltzer water
1/4 cup canola oil
1/4 teaspoon salt
1/4 cup finely chopped chives
1 cup matzo meal
8 cups chicken bone broth
2 carrots, peeled and thinly sliced
1 leek, white and light green parts, washed and thinly sliced
1/2 lb asparagus, trimmed and thinly sliced diagonally
6 cloves garlic, peeled and smashed
1 (10 oz) bag frozen or fresh green peas
1/4 cup chopped fresh dill
What to do:
In a medium bowl, whisk together the eggs, seltzer, oil, salt, and chives. Season with pepper. Stir in the matzo meal to combine. Refrigerate 1 hour.
Fill a large pot halfway with salted water and bring to a boil on high. With damp hands, form matzo mixture into 1-inch balls. Carefully drop matzo balls into boiling water. Cover and reduce heat to low. Simmer 30 minutes, until matzo balls are puffy and cooked through. Remove with slotted spoon to a large bowl.
When matzo balls are almost done, in a large Dutch oven, bring the broth, carrots, leek, asparagus, and garlic to a boil. Season with salt and pepper. Reduce heat to a simmer. Add matzo balls and simmer 15 minutes. Stir in the peas and simmer 2–4 minutes, until all vegetables are tender and cooked. Garnish with the dill.