{"id":4598,"date":"2026-04-10T23:18:35","date_gmt":"2026-04-10T23:18:35","guid":{"rendered":"https:\/\/travelingboy.com\/adventure\/?p=4598"},"modified":"2026-04-10T23:18:55","modified_gmt":"2026-04-10T23:18:55","slug":"herb-garden-matzo-ball-soup","status":"publish","type":"post","link":"https:\/\/travelingboy.com\/adventure\/herb-garden-matzo-ball-soup\/","title":{"rendered":"Herb Garden Matzo Ball Soup"},"content":{"rendered":"\n<p><em>This recipe comes to me from our friends at Food &amp; Wine. It&#8217;s fresh, fun and easy to make. &#8212; Audrey<\/em><\/p>\n\n\n\n<p>Matzo ball soup gets a glow-up with fresh parsley, dill, chives, and fennel fronds along with lemon zest and edible flowers for color and bright spring flavor.<\/p>\n\n\n\n<p class=\"has-text-align-right\">By <a href=\"https:\/\/www.foodandwine.com\/author\/leah-koenig\"><strong>Leah Koenig<\/strong><\/a><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"936\" height=\"624\" src=\"https:\/\/travelingboy.com\/adventure\/wp-content\/uploads\/2026\/04\/MazoBallSoup2.jpg\" alt=\"\" class=\"wp-image-4599\" srcset=\"https:\/\/travelingboy.com\/adventure\/wp-content\/uploads\/2026\/04\/MazoBallSoup2.jpg 936w, https:\/\/travelingboy.com\/adventure\/wp-content\/uploads\/2026\/04\/MazoBallSoup2-300x200.jpg 300w, https:\/\/travelingboy.com\/adventure\/wp-content\/uploads\/2026\/04\/MazoBallSoup2-768x512.jpg 768w, https:\/\/travelingboy.com\/adventure\/wp-content\/uploads\/2026\/04\/MazoBallSoup2-850x567.jpg 850w\" sizes=\"auto, (max-width: 936px) 100vw, 936px\" \/><figcaption class=\"wp-element-caption\">Courtesy of www.envato.com<\/figcaption><\/figure>\n<\/div>\n\n\n<p><strong>Active Time:<\/strong> 40 mins<br><strong>Total Time:<\/strong> 2 hrs 30 mins<br><strong>Servings:<\/strong> 6<\/p>\n\n\n\n<p>Seltzer and fresh herbs make these matzo balls light, airy, and springy.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Edible flowers bring a simple beauty to a classic soup traditionally served at Passover.<\/li>\n\n\n\n<li>The soup is ready in a couple of hours, but you can get a head start by cooking the matzo balls and making the soup a day in advance.<\/li>\n<\/ul>\n\n\n\n<p>Passover arrives on the cusp of spring, when the trees are bursting into their annual riot of fragrant buds and flowers. It&#8217;s also called <em>chag ha&#8217;aviv<\/em>, which translates from Hebrew to &#8220;spring holiday.&#8221; With all loving respect to the heavy, brown, slow-cooked dishes of my <em>Ashkenazi <\/em>Jewish people, after a long winter, my taste buds are crying out for all things green and bright.<\/p>\n\n\n\n<p><strong>What are traditional Passover foods?<\/strong><\/p>\n\n\n\n<p class=\"has-drop-cap\">For Jews hailing from Eastern Europe like my family does (my mother&#8217;s parents were first-generation Russian and Lithuanian), Passover&#8217;s classic dishes were shaped by the seasons. The trees outside may have been starting to bloom, but the garden was still bare, and the larder told the story of late winter. With limited produce and other ingredients available, it&#8217;s no wonder why dishes like <em>tzimmes<\/em> (a root vegetable stew), <a href=\"https:\/\/web.archive.org\/web\/20250106232003\/https:\/www.foodandwine.com\/recipes\/potato-kugel-fried-shallots\">starchy kugels<\/a>\u00a0made from potatoes or softened matzo flavored with browned onions, saucy braised pot roasts, and <a href=\"https:\/\/web.archive.org\/web\/20250106232003\/https:\/www.foodandwine.com\/recipes\/gefilte-fish\">gefilte fish<\/a>\u00a0<em>quenelles<\/em> poached in fish stock and brightened with grated horseradish (another root vegetable), became <em>de rigueur.<\/em><\/p>\n\n\n\n<p>In my family, tradition is paramount, especially when it comes to holiday food. Eating familiar dishes offers a chance to connect to our history and heritage in a tangible way. I might be able to get away with skipping the <em>gefilte<\/em> fish, but if the matzo ball soup is missing? That transgression would hardly go unnoticed. And yet, respecting tradition does not have to mean forfeiting flavor or freshness.<\/p>\n\n\n\n<p><strong>How can I reinvigorate the classic Passover spread?<\/strong><\/p>\n\n\n\n<p>I plan to welcome spring to the Passover table with a collection of dishes that honor familial roots (both figuratively and literally!), while celebrating the holiday&#8217;s verdant potential. I&#8217;ll dress up a platter of <a href=\"https:\/\/web.archive.org\/web\/20250106232003\/https:\/www.foodandwine.com\/recipes\/chicken-potatoes-with-pine-nut-gremolata\">chicken roasted with leeks and potatoes<\/a>\u00a0with a zippy <em>gremolata<\/em> made from toasted pine nuts, garlic, and parsley. I&#8217;ll serve a <a href=\"https:\/\/web.archive.org\/web\/20250106232003\/https:\/www.foodandwine.com\/recipes\/shaved-beet-carrot-salad-with-citrus-scallion-dressing\">gorgeous and colorful salad<\/a>\u00a0that takes late-winter produce like thinly shaved beet and carrot ribbons and matches them with rounds of juicy clementine.<\/p>\n\n\n\n<p>Guests needn&#8217;t fret, the chicken soup will be on the table. But bowls of fragrant, golden broth and comforting matzo balls will be enlivened with a tangle of fresh herbs, lemon zest, and edible flowers. It&#8217;s a recipe that still honors the iconic flavors of Passover while giving a glow-up that lets them truly shine.<\/p>\n\n\n\n<p><strong>Note from the Food &amp; Wine Test Kitchen<\/strong><\/p>\n\n\n\n<p>Herb Garden <em>kneidlach <\/em>soup can be prepared and served on the same day \u2014 it&#8217;s table-ready in about two and a half hours. If you&#8217;d like to get a head start, though, you can cook the matzo balls and make the soup a day in advance. After shredding the chicken in Step 4, simply cover the soup, shredded chicken, and cooled matzo balls separately with plastic wrap (or place in airtight containers) and refrigerate until you&#8217;re nearly ready to eat, then proceed with the recipe.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"936\" height=\"610\" src=\"https:\/\/travelingboy.com\/adventure\/wp-content\/uploads\/2026\/04\/MazoBallSoup3.jpg\" alt=\"\" class=\"wp-image-4601\" srcset=\"https:\/\/travelingboy.com\/adventure\/wp-content\/uploads\/2026\/04\/MazoBallSoup3.jpg 936w, https:\/\/travelingboy.com\/adventure\/wp-content\/uploads\/2026\/04\/MazoBallSoup3-300x196.jpg 300w, https:\/\/travelingboy.com\/adventure\/wp-content\/uploads\/2026\/04\/MazoBallSoup3-768x501.jpg 768w, https:\/\/travelingboy.com\/adventure\/wp-content\/uploads\/2026\/04\/MazoBallSoup3-850x554.jpg 850w\" sizes=\"auto, (max-width: 936px) 100vw, 936px\" \/><figcaption class=\"wp-element-caption\">Courtesy of www.envato.com<\/figcaption><\/figure>\n\n\n\n<p><strong>Matzo Balls<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4\u00a0large\u00a0eggs, lightly beaten<\/li>\n\n\n\n<li>1\u00a0cup\u00a0matzo\u00a0meal<\/li>\n\n\n\n<li>1\/4\u00a0cup\u00a0seltzer<\/li>\n\n\n\n<li>1\/4\u00a0cup\u00a0neutral\u00a0vegetable oil<\/li>\n\n\n\n<li>2\u00a0tablespoons\u00a0finely chopped\u00a0mixed fresh herbs\u00a0(such as parsley, dill, chives, and fennel fronds)<\/li>\n\n\n\n<li>1\u00a0teaspoon\u00a0kosher salt, plus more for simmering the matzo balls<\/li>\n<\/ul>\n\n\n\n<p><strong>Soup<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>12\u00a0ounces\u00a0medium\u00a0carrots, peeled, divided<\/li>\n\n\n\n<li>1\u00a0(3 1\/2-pound)\u00a0whole chicken, cut into 8 pieces<\/li>\n\n\n\n<li>1\u00a0pound\u00a0medium-size\u00a0yellow onions, halved lengthwise<\/li>\n\n\n\n<li>1\u00a0medium\u00a0(about 13-ounce)\u00a0fennel bulb, quartered,\u00a01\/4\u00a0cup\u00a0packed\u00a0fennel fronds\u00a0reserved<\/li>\n\n\n\n<li>2\u00a0large\u00a0celery\u00a0stalks, trimmed and halved crosswise<\/li>\n\n\n\n<li>1\/4\u00a0cup\u00a0loosely packed fresh flat-leaf\u00a0parsley\u00a0sprigs<\/li>\n\n\n\n<li>6\u00a0medium\u00a0garlic cloves, smashed<\/li>\n\n\n\n<li>2\u00a0fresh or dried\u00a0bay leaves<\/li>\n\n\n\n<li>10\u00a0cups\u00a0cold\u00a0water<\/li>\n\n\n\n<li>1\u00a0tablespoon\u00a0plus\u00a01\u00a0teaspoon\u00a0kosher salt, plus more to taste<\/li>\n\n\n\n<li>1\u00a0teaspoon\u00a0black pepper, plus more to taste<\/li>\n<\/ul>\n\n\n\n<p><strong>Additional ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\/2\u00a0cup\u00a0packed fresh flat-leaf parsley leaves<\/li>\n\n\n\n<li>1\/2\u00a0cup\u00a0packed\u00a0fresh dill\u00a0fronds<\/li>\n\n\n\n<li>1\/4\u00a0cup\u00a0sliced fresh\u00a0chives<\/li>\n\n\n\n<li>1\u00a0tablespoon\u00a0grated\u00a0lemon zest\u00a0(from\u00a01\u00a0large\u00a0lemon)<\/li>\n\n\n\n<li>Edible flowers\u00a0(optional)<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"1020\" src=\"https:\/\/travelingboy.com\/adventure\/wp-content\/uploads\/2026\/04\/MazoBallSoup.jpg\" alt=\"\" class=\"wp-image-4600\" srcset=\"https:\/\/travelingboy.com\/adventure\/wp-content\/uploads\/2026\/04\/MazoBallSoup.jpg 680w, https:\/\/travelingboy.com\/adventure\/wp-content\/uploads\/2026\/04\/MazoBallSoup-200x300.jpg 200w\" sizes=\"auto, (max-width: 680px) 100vw, 680px\" \/><figcaption class=\"wp-element-caption\">Courtesy of www.dinneratthezoo.com<\/figcaption><\/figure>\n<\/div>\n\n\n<p><strong>Directions<\/strong><\/p>\n\n\n\n<p>1.&nbsp;&nbsp;&nbsp;&nbsp; <strong>Make the matzo balls: <\/strong>Stir together eggs, matzo meal, seltzer, oil, chopped mixed herbs, and salt in a large bowl. Cover and refrigerate for 30 minutes.<\/p>\n\n\n\n<p>2.&nbsp;&nbsp;&nbsp;&nbsp; Meanwhile, bring a Dutch oven filled with generously salted water to a boil over medium-high. Reduce heat to medium low to maintain a simmer while you shape the matzo balls.<\/p>\n\n\n\n<p>3.&nbsp;&nbsp;&nbsp;&nbsp; Using lightly moistened hands, scoop out chilled matzo mixture by heaping tablespoonfuls and roll into balls, carefully adding each ball to simmering water after you shape it. (You will have 18 to 20 balls total.)<\/p>\n\n\n\n<p>4.&nbsp;&nbsp;&nbsp;&nbsp; Cover Dutch oven; simmer matzo balls until tender and puffed, 45 to 55 minutes. (For denser, less fluffy matzo balls, cook for slightly less time.) To test for doneness, remove 1 matzo ball from water and cut in half. It should be uniformly pale in color throughout. Remove from heat. Remove matzo balls from water and transfer to a plate. Let cool 30 minutes. Proceed with making soup, or refrigerate matzo balls in an airtight container for up to 1 day.<\/p>\n\n\n\n<p>5.&nbsp;&nbsp;&nbsp;&nbsp; <strong>While matzo balls cook, make the soup: <\/strong>Cut 2 carrots in half crosswise and place in a large stockpot. Add chicken, onions, fennel bulb, celery, parsley sprigs, garlic, and bay leaves to stockpot. Cover with 10 cups cold water. Bring to a boil over high. Reduce heat to medium-low and gently simmer, partially covered, until chicken is very tender and falling off the bone, about 1 hour and 30 minutes, occasionally skimming any foam that accumulates. Soup should maintain a very gentle simmer; if it starts to bubble too vigorously, nudge the heat down a little.<\/p>\n\n\n\n<p>6.\u00a0\u00a0\u00a0\u00a0 While the soup cooks, cut remaining carrots into thin (1 1\/2- x 1\/16- x 1\/16-inch) <em>julienned<\/em> strips. Set aside.<\/p>\n\n\n\n<p>7.\u00a0\u00a0\u00a0\u00a0 Remove chicken from stock mixture; transfer to a cutting board and let stand until cool to the touch, about 10 minutes. Meanwhile, place a fine wire-mesh strainer over a large heatproof bowl; pour stock mixture through strainer. Discard solids. Return strained stock to stockpot; stir in salt and pepper. Add <em>julienned <\/em>carrot strips. Bring mixture to a simmer over medium-low. Simmer, covered, until carrots are tender, about 10 minutes.<\/p>\n\n\n\n<p>8.&nbsp;&nbsp;&nbsp;&nbsp; Remove and discard chicken skin and bones from meat. Shred meat into bite size pieces. Return shredded chicken to stockpot and return to a simmer over medium-low. Simmer until warmed through, about 2 minutes. Season with additional salt and pepper to taste.<\/p>\n\n\n\n<p>9.&nbsp;&nbsp;&nbsp;&nbsp; Place parsley leaves, dill fronds, chives, lemon zest, and reserved fennel fronds on a cutting board; roughly chop mixture, leaving some larger pieces intact.<\/p>\n\n\n\n<p>10. Place 3 or 4 matzo balls in each of 6 bowls; top evenly with soup. Generously scatter bowls with herb mixture. If desired, decorate with a few edible flowers. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Herb Garden kneidlach soup can be prepared and served on the same day \u2014 it&#8217;s table-ready in about two and a half hours. If you&#8217;d like to get a head start, though, you can cook the matzo balls and make the soup a day in advance. After shredding the chicken in Step 4, simply cover the soup, shredded chicken, and cooled matzo balls separately with plastic wrap (or place in airtight containers) and refrigerate until you&#8217;re nearly ready to eat, then proceed with the recipe.<\/p>\n","protected":false},"author":10,"featured_media":4602,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[629],"tags":[1016,697,2085,2086,29,2084,2082,2080],"class_list":["post-4598","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-carrots","tag-chicken","tag-cives","tag-dill-fronds","tag-featured","tag-jewish","tag-passover","tag-potatoes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Herb Garden Matzo Ball Soup - Traveling Boy<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/travelingboy.com\/adventure\/herb-garden-matzo-ball-soup\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Herb Garden Matzo Ball Soup - Traveling Boy\" \/>\n<meta property=\"og:description\" content=\"Herb Garden kneidlach soup can be prepared and served on the same day \u2014 it&#039;s table-ready in about two and a half hours. If you&#039;d like to get a head start, though, you can cook the matzo balls and make the soup a day in advance. 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Traveling Boy","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/travelingboy.com\/adventure\/herb-garden-matzo-ball-soup\/","og_locale":"en_US","og_type":"article","og_title":"Herb Garden Matzo Ball Soup - Traveling Boy","og_description":"Herb Garden kneidlach soup can be prepared and served on the same day \u2014 it's table-ready in about two and a half hours. If you'd like to get a head start, though, you can cook the matzo balls and make the soup a day in advance. After shredding the chicken in Step 4, simply cover the soup, shredded chicken, and cooled matzo balls separately with plastic wrap (or place in airtight containers) and refrigerate until you're nearly ready to eat, then proceed with the recipe.","og_url":"https:\/\/travelingboy.com\/adventure\/herb-garden-matzo-ball-soup\/","og_site_name":"Traveling Boy","article_published_time":"2026-04-10T23:18:35+00:00","article_modified_time":"2026-04-10T23:18:55+00:00","og_image":[{"width":432,"height":281,"url":"https:\/\/travelingboy.com\/adventure\/wp-content\/uploads\/2026\/04\/MazoBallSoupLEAD.jpg","type":"image\/jpeg"}],"author":"Audrey Hart","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Audrey Hart","Est. reading time":"7 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/travelingboy.com\/adventure\/herb-garden-matzo-ball-soup\/","url":"https:\/\/travelingboy.com\/adventure\/herb-garden-matzo-ball-soup\/","name":"Herb Garden Matzo Ball Soup - Traveling Boy","isPartOf":{"@id":"https:\/\/travelingboy.com\/adventure\/#website"},"primaryImageOfPage":{"@id":"https:\/\/travelingboy.com\/adventure\/herb-garden-matzo-ball-soup\/#primaryimage"},"image":{"@id":"https:\/\/travelingboy.com\/adventure\/herb-garden-matzo-ball-soup\/#primaryimage"},"thumbnailUrl":"https:\/\/travelingboy.com\/adventure\/wp-content\/uploads\/2026\/04\/MazoBallSoupLEAD.jpg","datePublished":"2026-04-10T23:18:35+00:00","dateModified":"2026-04-10T23:18:55+00:00","author":{"@id":"https:\/\/travelingboy.com\/adventure\/#\/schema\/person\/6494a118022ee044b8e60a2cb2edee64"},"breadcrumb":{"@id":"https:\/\/travelingboy.com\/adventure\/herb-garden-matzo-ball-soup\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/travelingboy.com\/adventure\/herb-garden-matzo-ball-soup\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/travelingboy.com\/adventure\/herb-garden-matzo-ball-soup\/#primaryimage","url":"https:\/\/travelingboy.com\/adventure\/wp-content\/uploads\/2026\/04\/MazoBallSoupLEAD.jpg","contentUrl":"https:\/\/travelingboy.com\/adventure\/wp-content\/uploads\/2026\/04\/MazoBallSoupLEAD.jpg","width":432,"height":281},{"@type":"BreadcrumbList","@id":"https:\/\/travelingboy.com\/adventure\/herb-garden-matzo-ball-soup\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/travelingboy.com\/adventure\/"},{"@type":"ListItem","position":2,"name":"Herb Garden Matzo Ball Soup"}]},{"@type":"WebSite","@id":"https:\/\/travelingboy.com\/adventure\/#website","url":"https:\/\/travelingboy.com\/adventure\/","name":"Traveling Boy","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/travelingboy.com\/adventure\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/travelingboy.com\/adventure\/#\/schema\/person\/6494a118022ee044b8e60a2cb2edee64","name":"Audrey Hart","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/travelingboy.com\/adventure\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/7626a457048f873096d286f61bec2a2ab88fe5c9fb2d9ea08ac1a0e8613c00c6?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/7626a457048f873096d286f61bec2a2ab88fe5c9fb2d9ea08ac1a0e8613c00c6?s=96&d=mm&r=g","caption":"Audrey Hart"},"url":"https:\/\/travelingboy.com\/adventure\/author\/audrey\/"}]}},"_links":{"self":[{"href":"https:\/\/travelingboy.com\/adventure\/wp-json\/wp\/v2\/posts\/4598","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/travelingboy.com\/adventure\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/travelingboy.com\/adventure\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/travelingboy.com\/adventure\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/travelingboy.com\/adventure\/wp-json\/wp\/v2\/comments?post=4598"}],"version-history":[{"count":1,"href":"https:\/\/travelingboy.com\/adventure\/wp-json\/wp\/v2\/posts\/4598\/revisions"}],"predecessor-version":[{"id":4603,"href":"https:\/\/travelingboy.com\/adventure\/wp-json\/wp\/v2\/posts\/4598\/revisions\/4603"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/travelingboy.com\/adventure\/wp-json\/wp\/v2\/media\/4602"}],"wp:attachment":[{"href":"https:\/\/travelingboy.com\/adventure\/wp-json\/wp\/v2\/media?parent=4598"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/travelingboy.com\/adventure\/wp-json\/wp\/v2\/categories?post=4598"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/travelingboy.com\/adventure\/wp-json\/wp\/v2\/tags?post=4598"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}