Matzo Ball Soup

A favorite Hanukkah dish for children and adults alike, this one pot meal comes together with relative ease for a busy weeknight supper. These matzo balls are “floaters,” light and fluffy, with a touch of warming spice and savory fresh herbs. Use your favorite vegetable or chicken broth for the soup base or try our Easy Leftover Chicken Soup.


  • 4 large eggs 
  • ¼ cup ghee, coconut oil or vegetable oil (kosher for Passover) or schmaltz 
  • ¼ cup chicken or vegetable stock 
  • 1 cup matzo meal 
  • ¼ tsp ground nutmeg 
  • 1 Tbsp freshly grated ginger 
  • 1 Tbsp each finely chopped parsley, dill and chives 
  • 1 tsp salt, more for cooking (or, sub chicken flavor Better Than Bouillon if you have kosher) 
  • Black pepper 


  1. In large bowl, combine eggs, ghee or other fat you’re using, stock, matzo meal, nutmeg, ginger and parsley/dill. Separate eggs and add yolks to everything else. Whip the egg whites to stiff peaks and fold into the matzo batter in several batches. Season with 1 tsp salt and a few grinds of pepper. Gently mix with whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight. 
  2. To shape and cook matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mic and mold it into the size/shape of a ping-pong ball. Gently drop into boiling water, repeating until all mix is used. 
  3. Cover pan, reduce heat to lively simmer and cook matzo balls about 30-40 minutes for al dente, longer for light. You can transfer cooked matzo balls to soup immediately, or they may be frozen on a baking sheet and then transferred to a freezer bag and kept frozen until a few hours before serving.