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A matzo ball soup recipe for Hanukkah

Karen Miner is the Food & Home Editor for SheKnows. She is a freelance writer, recipe developer and is also the cook, author and photographer behind the food blog, Tasty Trials, a collection of original recipes and stories. She and her h...

No party is complete without matzo balls

Your Hanukkah celebration likely includes crispy fried latkes, brisket and rugelach. But with eight nights of celebration, you'll likely need a lot more food than that. Make up a batch of homemade matzo ball soup and you'll have a warm and hearty dish worthy of celebrating!

No party is complete without matzo balls

Matzo ball soup is not only a staple of Passover feasts, but it is also a popular dish for Hanukkah. Matzo balls are Jewish dumplings made of matzo meal and usually served in a soup. As with any dish, there are many variations to both the recipe and the technique. In this matzo ball soup recipe, the matzo balls cook up light and fluffy in a rich chicken stock with carrots, celery and a hint of dill.

Matzo ball soup

Serves 4


  • 4 eggs
  • 1/4 cup vegetable oil
  • 1/4 cup chicken stock (recipe below)
  • 1/2 teaspoon salt
  • 1 cup matzo meal
  • 8 cups chicken stock (recipe below)
  • 2 carrots, sliced
  • 3 celery stalks, sliced
  • 2 teaspoons chopped dill

Chicken stock:

  • 1 cooked chicken carcass and skin
  • 3 celery stalks
  • 2 carrots
  • 1 parsnip
  • 1 yellow onion
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 cups water


For chicken stock:

  1. Roughly chop celery, carrots, parsnip and onion.
  2. In a large pot, combine chicken carcass, vegetables, salt, pepper and water. (Water should cover contents of pot.)
  3. Bring to a boil; then reduce to a simmer.
  4. Simmer over very low heat for about four hours, stirring occasionally.
  5. Strain solids and let stock sit for about 30 minutes; then skim fat off top.

For matzo ball soup:

  1. Beat eggs, oil, 1/4 cup broth and salt together.
  2. Add matzo meal and stir to combine well. Refrigerate for 30 minutes.
  3. In a large pot, combine chicken stock, carrots, celery and dill. Bring to a boil.
  4. Meanwhile, with wet hands, form matzo mixture into 12 balls, using about two tablespoons per matzo ball.
  5. When chicken stock comes to a boil, drop matzo balls into pot and reduce to a very low simmer. Cover and cook for 25 minutes.
  6. Serve immediately.

More Hanukkah recipes

Hanukkah recipes that will delight: Let the celebration begin!
Apple cider latke recipe
Hanukkah rugelach recipes

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