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The Best Matzo Ball Soup
We've tested every trick in the book to figure out exactly how to make the perfect matzo balls—whatever that means to you.
Matzo ball soup
If you need something warming (like a warm hug) then this is the soup for you.
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Chicken-Stuffed Matzo Balls
These chicken meatballs are designed to be stuffed inside matzo balls, but they're also good to eat on their own once you simmer them in chicken soup.
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Masa Ball Soup (Corn Dumplings in Chicken Soup)
A lot of people will tell you that punning is one of the lowest forms of humor. No matter—this soup, born of a silly pun, is tasty whether you like that kind of wordplay or not. Based on a classic matzo-ball soup recipe, this one uses masa harina for tamales in place of matzo meal for light and moist poached dumplings that have more than a little in common with tamales themselves. We serve them in chicken broth spiked with Mexican flavors, like jalapeño, lime juice, and cilantro.
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Chremslach (Matzo Pancakes)
These little pancakes, a variant of matzo brei, are sometimes known as chremslach or bubeleh. No matter the name, they're delicious: golden and tender, with a delicate crunch of granulated sugar sprinkled on top.
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Einat Admony's Chicken Soup With Gondi (Iranian Chicken and Chickpea Dumplings)
[Photograph: Maggie Hoffman] Note: Serve these as an alternative to matzo balls for your Passover Seder. At Balaboosta, Einat plans to cook the gondi in one broth, but serve them in a fresh batch, so the finished broth isn't cloudy....
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Matzo Pizza
Matzo pizza can be bland and soggy. Our recipe solves that problem by using a two-step cooking process that guarantees an extra-crisp, flavorful crust.
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Matzo Bark
A twist on the saltine cracker candy, Matzo Bark offers a great dessert base to get creative with flavors.
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Moonstrips (Onion-Poppy) Matzo Brei
Passover always puts me in a Moonstrips frame of mind. What are Moonstrips? They're onion and poppy-flavored matzos made by Streit's and they are the tastiest matzos ever.
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Coconut Matzo Granola
This nutty, chunky granola makes an ideal topping for ice cream. Sweetened coconut is reminiscent of traditional Passover macaroons.
This traditional matzo ball soup recipe will help you make the perfect matzo balls, whether you like them light and fluffy or al dente.
Serve With
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Roast Chicken With Warm Fregola and Butternut Squash Salad
Roast chicken and butternut squash are two classic fall dishes. Here, the squash is roasted, then tossed with fregola, a toasted Sardinian pasta similar in appearance to Israeli couscous. Fresh herbs and a grating of lemon zest bring bright flavors to the plate.
Buttery Homemade Croutons with 6 Seasoning Ideas
Take your soup and salad game to the next level with a batch of buttery homemade croutons! They're easy to make and a great way to use up leftover bread.
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Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing
For a satisfying side dish, dress your roast butternut squash and brussels sprouts in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds.
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Meat Lite: Warm Winter Salad
Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by the book coauthored by the two, Almost Meatless, due out in spring....
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Easy Roasted-Garlic Focaccia
This garlic focaccia is a riff on garlic bread, complete with roasted garlic cloves studded throughout and garlic butter brushed across the top.
Holiday Crostini - 8 DELICIOUS ways!
Crostini - 4 delicious ways! Choose a Crostini Topping - Smoked Salmon with Dill Cream Cheese, Mediterranean, Caprese or Prawns/Shrimp with Avocado.
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Roasted Garlic, Potato, and Parmesan Soup
A creamy, delicious soup that comes together in no time thanks to Parmesan stock.
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
Leek and Potato Soup
Leek and Potato Soup is a thick and creamy French soup that's cosy and comforting and also ideal for elegant dinners. Garlic butter base, croutons on top!