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Matzo Ball Soup with Rotisserie Chicken
and carrots / celery / dill

Active: 50 Total: 90

We've been wanting to bring this classic soup to a meal plan for some time and are so excited to finally add it to the weeknight line-up! Rotisserie chicken helps to simplify things so you can focus on forming the matzo balls.
Smarts #1: The matzo mixture must be made at least 40 minutes ahead so that the matzo meal has time to hydrate - this will help the matzo balls to stay tender and hold their shape as they cook. Make the matzo balls on the smaller side so that they don’t need too long to simmer; they'll also expand a lot as they cook.
Smarts #2: Reserve a few bones from the rotisserie chicken and simmer them in the stock for the soup. This will add so much flavor without any extra work. 



Matzo Balls:
  • Dill, fresh - 1/2 tsp , chopped
  • Eggs - 2
  • Oil, cooking - 2 Tbsp (sub schmaltz / rendered poultry fat)
  • Water - 1 1/2 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Matzo meal - 1/2 cup
Matzo Ball Soup:
  • Celery - 2 stalks , thinly sliced
  • Carrots - 8 oz , sliced
  • Onions - 1/2 , diced
  • Garlic - 2 cloves , chopped
  • Dill, fresh - 1 Tbsp , sprigs torn
  • Rotisserie chicken - 1/2 , shredded
  • Butter - 2 Tbsp
  • Stock, low-sodium chicken - 4 cups
  • Water - 2 cups
  • Lemon juice - 1 Tbsp


  1. Celery / Carrots / Onions / Garlic / Dill (for matzo balls and soup) - Prep as directed. Combine celery, carrots, onions, and garlic in one container. Store dill separately. (Can be done up to 5 days ahead)

  2. Make matzo mixture - In a mixing bowl, whisk eggs until even and slightly foamy. Add dill (portion for matzo balls), cooking oil, water, salt, and black pepper. Whisk well. Whisk in matzo meal until well combined. Cover tightly and refrigerate for at least 40 minutes and up to 2 hours.

  3. Rotisserie chicken - (Skip if prepped ahead for Tuesday.) Take meat off the bone and shred. Use a knife and fork or your hands. Reserve the leg bones to add to the stock. (Can be done up to 5 days ahead)

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  1. Remove the matzo mixture from the refrigerator and form into walnut-sized balls, making about 4 / serving. Set the matzo balls near the stove.

  2. Heat a Dutch oven or large saucepan over medium heat. Add butter. When butter melts, stir in celery, carrots, onions, and garlic and saute for 2 to 3 minutes to get them started cooking. Season lightly with some salt.

  3. Pour stock and water over the vegetables and bring to a simmer. Add in the reserved bones from the rotisserie chicken.

  4. When stock is simmering, gently drop matzo balls into the soup. Simmer, uncovered, until matzo balls are very nearly tender, ~30 minutes. Keep an eye on the soup and reduce heat as needed to maintain a constant but low simmer. (The added water in the soup is to help account for the extra liquid that will evaporate as the soup cooks, but if it boils too vigorously the soup will reduce more than needed.)

  5. Stir shredded chicken into soup and continue simmering until matzo balls are very tender, 5 to 10 minutes more.

  6. Discard chicken bones.

  7. Stir dill (portion for soup) and lemon juice into soup. Taste and season with some salt and pepper or more lemon juice if desired.

  8. Divide soup between bowls. Enjoy!



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