Category: Tasty Recipes

Matzo Ball Recipes Collection

Matzo Ball Recipes Collection

Matzo Ball Recipes Collection 🍲 🫓 🐓

Over the years, I’ve made hundreds of matzo balls—mostly traditional, but often with a twist. In this collection, you’ll find nine of my favorites: saffron, horseradish & chives, Mexican and Vietnamese variations, fancy fried matzo balls, a turkey-flavored version, and even one finished with edible flowers. Some are kosher for Passover, while others are variations meant for experimenting outside this holiday.

At the end of the post, I’m sharing my tips and secrets for making great matzo balls every time, whether you’re trying one of my recipes or your own family favorite.

Matzo Ball Recipes Collection

Matzo ball soup has become a familiar part of many Seder tables, even though it’s not required or mentioned in the Haggadah. For Ashkenazi Jews, it grew out of a simple idea: take matzo, the Passover staple, and turn it into something warm, tender, and satisfying. Dumplings made from matzo meal simmer in savory chicken broth, creating a dish that has become beloved over generations.

And beyond tradition, matzo ball soup is simply delicious. The broth is rich and flavorful, and the dumplings are light yet satisfying, soaking up every drop of goodness. Whether airy or a bit denser, it’s a dish that everyone enjoys as part of the Seder experience—while the story of Passover remains at the heart of the table. ❤️

Matzo Ball Recipes

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Duck Legs, Butter Masala Sauce

Duck Legs, Butter Masala Sauce

Duck Legs, Butter Masala Sauce
🦆 🧈 🍅
White Rice, Pomegranate Arils, Cashews

This vibrant bowl pairs succulent duck legs with a silky butter masala sauce, served over fluffy white rice and finished with lively garnishes. Jewel-like pomegranate arils add sweet-tart brightness, cashews contribute satisfying nutty crunch, and fresh cilantro brings a final lift of herbal freshness. The colors alone make the dish striking on the plate, while the flavors come together in a harmonious balance of savory, tangy, creamy, and crisp.

The beauty of this recipe is how quickly it comes together. The duck legs—found in the refrigerated section at Costco—are fully cooked using the sous vide method. Vacuum-sealed and cooked to a precise time and temperature, they simply need to be reheated before serving, making them perfect for an easy but impressive meal.

Gymkhana—the celebrated Indian restaurant from London—recently opened a location in Las Vegas and has begun selling their premium sauces in the United States. They are even offering one of their jaunty serving dishes from Burleigh Pottery as well. Naturally, I couldn’t resist.

Duck Legs, Butter Masala SauceThis dish brings together two of my recent recipes:

Back in January I shared my Butter Masala Chicken Bowl with Green Herb Chutney and Yogurt using Gymkhana’s superb Butter Masala Mild Simmer Sauce. Then in February I posted Char Siu Duck Legs over Braised Cabbage after discovering those convenient sous vide duck legs at Costco. This new recipe combines those two ideas: the richly spiced butter masala sauce paired with succulent duck legs and steamed white rice.

Duck Legs, Butter Masala Sauce

The result is both comforting and elegant. The warm spices and gentle creaminess of the sauce complement the natural depth of the duck, while the rice provides a soft, neutral base. Pomegranate arils and cashews add sparkle and texture, so each bite offers something a little different. It’s a quick dish that feels thoughtfully composed—and looks beautiful when served.

Duck Legs, Butter Masala Sauce Recipe

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Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup
🍋  🐓 🍲 🥕 🌿
With Carrots, Dill, and Parmesan

Bright with lemon and fresh dill, this comforting chicken dish falls somewhere between a hearty soup and a light stew. Everything comes together easily in one pot, making it a good choice for serving a crowd.

For our recent dinner party, we started with a goat cheese and vegetable salad dressed with an orange-balsamic vinaigrette—served alongside homemade artisan bread—then followed with the hot soup as a second course for a relaxed, satisfying meal. A chilled glass of Petit Chablis Domaine L. Chatelain 2024 was a perfect match, its crisp citrus and mineral notes complementing the lemony broth and fresh dill.

Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup Recipe

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Seaweed Soup with Pork and Tofu (Miyeok Guk)

Seaweed Soup with Pork and Tofu (Miyeok Guk)

Miyeok Guk
🥣 🌊 🥢
Seaweed Soup
with Pork and Tofu

Miyeok guk is one of those quietly meaningful Korean soups that carries far more significance than its simple ingredients might suggest. In South Korea, it is traditionally eaten on birthdays to honor mothers, since seaweed soup is commonly served to women after childbirth for its nourishing and restorative qualities.

In Korean, guk simply means soup, and it’s a fundamental part of everyday meals — savory broths that accompany rice at the table. Classic miyeok guk is most often made with thinly sliced beef, though some coastal versions use mussels. The version here is a personal variation rather than a traditional preparation, with ground pork adding a savory backbone that pairs nicely with the clear broth, garlic, and sesame.

Seaweed Soup with Pork and Tofu (Miyeok Guk)

The dried seaweed (miyeok, often sold as wakame) unfurls into silky ribbons as it simmers, lending a gentle ocean note to the soup. Traditional miyeok guk usually relies on water, beef broth, or a Korean anchovy-kelp stock for its base. In this recipe, I add a small spoonful of hondashi — a Japanese-style dashi powder — as a quick way to bring extra umami to the broth.

Cubes of firm tofu are added at the end to heat through, holding their shape while taking on the flavor of the soup. Together, the tender tofu and pleasantly chewy seaweed create a satisfying contrast that gives each spoonful layered texture. Finished with a generous grind of black pepper and a drizzle of toasted sesame oil, the soup is excellent alongside steamed white rice or enjoyed on its own as a warm, savory bowl.

Seaweed Soup Recipe

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Soupe de Volaille à la Truffe en Croûte

Soupe de Volaille à la Truffe en Croûte

Soupe de Volaille à la Truffe en Croûte

Valentine’s Day calls for something a little special—unique, beautiful, and just indulgent enough to feel like a celebration. This Chicken Truffle Soup is exactly that kind of dish. Served steaming hot beneath a golden, flaky crust, it feels luxurious and romantic.

What makes this recipe especially appealing is that it delivers true truffle character without requiring an extravagant splurge. By using sliced black truffles from a jar, a touch of truffle oil, and truffle salt, you get depth, aroma, and richness in every bite. And of course, if you’re lucky enough to have access to fresh black truffles, by all means use them—they will only elevate the dish further. Either way, this soup proves that a memorable Valentine’s dinner doesn’t have to be complicated or costly to feel truly special.

Happy Valentine’s Day
❤️❤️❤️

Soupe de Volaille à la Truffe en Croûte

Chicken Truffle Soup Recipe

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