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!
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
- 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
- 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:
- Roughly chop celery, carrots, parsnip and onion.
- In a large pot, combine chicken carcass, vegetables, salt, pepper and water. (Water should cover contents of pot.)
- Bring to a boil; then reduce to a simmer.
- Simmer over very low heat for about four hours, stirring occasionally.
- Strain solids and let stock sit for about 30 minutes; then skim fat off top.
For matzo ball soup:
- Beat eggs, oil, 1/4 cup broth and salt together.
- Add matzo meal and stir to combine well. Refrigerate for 30 minutes.
- In a large pot, combine chicken stock, carrots, celery and dill. Bring to a boil.
- Meanwhile, with wet hands, form matzo mixture into 12 balls, using about two tablespoons per matzo ball.
- 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.
- Serve immediately.