Lemony Matzo Ball Soup

A burst of bright lemon adds spring flavor to this traditional soup.

Serves: 5Prep: 20 minutesCook: 40 minutesTotal: 1 hour

Serves: 5


  • 1 cup matzo meal
  • 1⁄4 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 4 large eggs, beaten
  • 1⁄4 cup vegetable oil or schmaltz
  • 1⁄4 cup Kroger® Seltzer Water
  • 8 cups chicken broth
  • 1⁄2 cup fresh lemon juice
  • 1⁄2 cup Simple Truth Organic® Carrots, thinly sliced
  • 1⁄2 cup celery, thinly sliced
  • Fresh dill sprigs, if desired
  • Thin lemon slices, if desired


  • In a small bowl, whisk together matzo meal, baking powder and salt.
  • In a large bowl, whisk together eggs, oil and water. Add dry ingredients to wet, stirring to combine. Cover and refrigerate for at least 20 minutes.
  • Meanwhile, bring broth, lemon juice and vegetables to a simmer in a 4-quart saucepan.
  • With damp hands, form matzo mixture into 1 ½-inch balls. Drop into simmering broth. Cover and simmer 30-40 minutes, until cooked through. Adjust seasoning to taste.
  • Serve matzo balls with broth. Garnish with dill and lemon slices if desired.
  • Refrigerate leftovers.