Skinny Matzo Ball Soup

Skinny Matzo Ball Soup

Even if you are not Jewish, everyone should try a good matzo ball soup! 



Ready In:

about 1 hr total



Good For:

Lunch, Dinner


Matzo Balls:
-¼ cup baking powder
-1 tablespoon olive oil
-2 large eggs
-⅔ cup matzo meal
-1 tablespoon chopped fresh dill
-¼ teaspoon kosher salt
-¼ teaspoon fresh ground black pepper
-1/4 tsp onion powder
-1/4 tsp garlic powder

Ingredients for Chicken Soup:
-2.5 containers reduced-sodium chicken broth
-12 ounces boneless chicken breast
-1 cup carrots
-1½ cups celery
-1 cup onions, any color
-½ teaspoon dried thyme
-Fresh ground pepper, to taste
-3 ounces (1½ cups dry) egg noodles or whole grain noodles


A few quick tips:

-Try to look for the reduced or low-sodium broth

-You can add any seasonings to the broth or matzo balls that you would like



Protein: 24.6 grams

Carbs: 27 grams NET carbs 24 grams

Fat: 6.3 grams

  • Protien 38% 38%
  • Carbs 40% 40%
  • Fat 22% 22%

Step by Step Instructions

Step 1

To prepare matzo balls: combine baking powder, oil and eggs in a medium bowl, stirring well. Stir in matzo meal, dill, salt and ground pepper; chill 30 minutes. Shape dough into 12 (≈2 inch) balls

Step 2

To make the soup: In a large pot, add all soup ingredients, except the noodles and matzo balls. Bring to a boil. Reduce heat to low, carefully add chilled matzo balls, cover and simmer for 10 minutes. Remove the cover. Cook uncovered for 10 more minutes.

Step 3

While soup is cooking, cook the noodles in a separate pot according to package.

Step 4

Add cooked noodles to soup, just before serving. To serve, each soup should get 2 matzo balls. Enjoy!