Fried Matzo Balls
Caviar, Sour Cream, Hard-Cooked Egg Yolk, Chives
If you’re making lots of matzo balls for Passover, roll a few more and…OMG fry some! You and your family will be delirious with these morsels of deliciousness. It’s worth the extra effort and second step to fry them to get a golden crispy crust and then adorn with some fancy toppings.
Fried Matzo Balls Recipe
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Mexican Matzo Ball Soup
Cilantro Matzo Balls with Toasted Coriander and Cumin
Chicken Soup with Avocado, Jalapeño, Lime, Onion, Cilantro
The holiest of Jewish holidays, Yom Kippur ends at sunset tonight. This evening we break the fast with something simultaneously traditional and nontraditional: matzo ball soup with an unexpected twist!
Mexican flavors including cilantro, coriander, and cumin bring a bright zippy freshness to our beloved soup. No soup could be better than Nana’s, but this year things are mighty different, so why not the soup? 5781, the year we served our matzo ball soup with avocado, jalapeño, and lime!
Mexican Matzo Ball Soup Recipe
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Chicken Soup with a Big Comforting Matzo Ball
If this were a normal Passover, I would be in Chicago right now with 15 lbs. of brisket in the oven, a huge pot of chicken soup on the stovetop, plus some 100 matzo balls in production, prepping for a fabulous multi-course meal for my family and friends as I have done for the past two decades.
Since, unfortunately, this is not a normal Passover. I am in Las Vegas, not Chicago. And I’m not cooking a multi-course meal for thirty-five, I’m cooking for one. Just a nice bowl of my chicken soup with a big comforting matzo ball.
Happily, in spite of the global pandemic, we’ll still be holding our Seder and holding tight to tradition. We will all Zoom in on the internet at sundown on Wednesday to retell the Passover story of how we were slaves in Egypt before God led us to freedom with signs and wonders. Each year at Passover we go on a journey in our hearts from slavery to freedom and from sadness to joy. This year is no different in that respect.
Big Matzo Ball Recipe and Matzo Ball Secrets
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Our Best Passover Menu and Tips For Serving
We’ll be hosting our 16th Annual Passover Seder and dinner on April 10th at sundown. I’ve been flying back to Chicago for the past 16 years to cook Passover dinner for family and friends at the lovely home of my brother and sister-in-law. When they married in 2001, the honor of hosting the First Night of Passover for our family was passed to them from our cousins.
OUR BEST PASSOVER MENU
Olives & Nuts
Geri’s Gefilte Fish
Vicki’s Beet Salad, Fresh Horseradish, Matzohs
Davida’s Chopped Liver with Pistachios
Hard Boiled Eggs
Homemade Chicken Soup
Herbed Matzoh Balls
Super-Tender Traditional Beef Brisket with Red Wine Tomato Sauce
Chicken Adobo with Scallion, Cilantro, Sesame Seeds
Horseradish Potato Cakes with Chives
Roasted Brussels Sprouts, Balsamic Glaze
Karen’s Chocolate Matzoh Crisp
Flourless Apple Almond Cake
Chocolate Souffle Cake
Chocolate Hazelnut Brownie Bars
Pistachio Ganache Tart
Fresh Fruit Skewers
(Click on Menu Links For Recipes)
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Chicken Soup with Exotic Saffron Matzoh Balls
I’m preparing Chicken Soup in memory of my Nana and in celebration of the Jewish New Year. And of course, my chicken soup for the High Holy Days will include matzoh balls. These saffron matzoh balls are richly-colored and exotic-tasting. The bright metallic flavor of saffron conjures up memories of foods from far away places. Their striking golden hue brings an element of surprise and beauty to the holiday table. The heady spice derived from the dried stigmas of a crocus, evokes interest and is powerfully irresistible.
I wish all of you, my family, and friends a New Year that is sweet and good. May you be inscribed in the Book of Life for a healthy, peaceful, and fulfilling year. And may this new year bring satisfaction, achievement, and happiness. L’Shana Tova!
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This past Monday, family and friends were together in the kitchen, rolling scores of matzoh balls in preparation for the several-course meal at nightfall — the start of the eight day celebration of Passover. At our Passover dinner, chicken soup with matzoh balls is one of the favorite courses. These cherished “dumplings” are made from ground matzoh, eggs, and oil.
My brother leads the Passover Seder. Among many of the Seder rituals, out of innocence the youngest child able asks ‘The Four Questions.’ The first Question his eight-year-old son, Jett, poses, “Why is this night different from all other nights? On all other nights we eat leavened bread or matzoh but tonight we eat only matzoh. Why?”
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Homemade Chicken Soup with Herbed Matzoh Balls
Garlic-Scented Lima Beans, Micro-Thin Carrot Slices
Fine Egg Noodles, Hand-Shredded Roasted Chicken Breast
Fresh Parsley and Dill Garnish
This soup is dedicated to my Nana. I thank her for inspiring me with a life-long passion to explore the cuisine of our heritage. Year after year, I tweak her original chicken soup recipe. This one, prepared in celebration of the High Holy Days (5772 on the Hebrew calendar) resulted in one of the best versions ever. The matzoh balls were light and fluffy, the garlic-scented lima beans added heft, the flavorful broth was beautifully clear and just barely rich. Delicate fine egg noodles and colorful carrots balanced out the dish.
My paternal Grandparents – Irving and Fanny Hirsch (front center)
Careful attention to each component is what makes it special. This soup uses two birds, one for making the broth, the other is roasted – the breast meat shredded and added just before serving. From the double-strained flavorful broth with the tiniest amount of schmaltz droplets providing a hint of richness, to the elegantly sliced carrots (I was never of fan of a floating carrot log), to the garlicky-creamy beans – I am certain my Nana would have approved.
Chicken Soup Recipe
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