Matzo Ball Soup with Turmeric

A healthy version of matzo ball soup, made with lots of antioxidant herbs.

Matzo, also spelled Matza or Matzah, is an unleavened flatbread that is part of traditional Jewish cuisine and is featured in the Jewish Passover festival. Enjoy this warm, bright, herb-filled soup any time of the year, including Passover. When made with chicken broth, it makes a healthy chicken and turmeric soup as well.

Cook Time: plus chilling time

Makes: 8 servings


  • 1 cup matzo meal
  • 4 large eggs
  • 2 tablespoons olive oil
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 1 teaspoon freshly grated or ½ teaspoon ground ginger
  • ½ onion, chopped
  • 4 tablespoons garlic, minced
  • 2 teaspoons kosher salt
  • 2 teaspoons baking powder
  • 8 cups of water or chicken broth
  • Cilantro or parsley for garnish


  1. Pulse onion and garlic in food processor to create a paste
  2. Combine matzo meal, turmeric, coriander, ginger, onions, garlic, baking powder and 1 teaspoon salt in a bowl.
  3. In separate bowl, whisk together eggs and oil.
  4. Add dry ingredients to wet ones and mix until just combined.
  5. Cover with plastic wrap and chill in the refrigerator for 2-24 hours.
  6. Once chilled, roll into 1-2" balls (about 2 tablespoons of dough each)
  7. Bring water or chicken broth and 1 teaspoon salt to a rolling boil in a large pot.
  8. Drop balls into water and return to boil.
  9. Lower heat to fast simmer and cook until centers of balls are done, about 40 minutes.
  10. Serve matzo balls in some broth; garnish with parsley or cilantro.

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