Serious Eats: Recipes

Chicken Soup with Matzo Balls

Each day this week, Olga Massov of Sassy Radish will share a different Passover recipe with us, which begins at sundown on Monday, April 18. —The Mgmt.

[Photograph: Olga Massov]

This might be my favorite part of the seder—until we get to dessert that is. In this version, matzo balls are not heavy and doughy, but light, fluffy, and seasoned. The key is making them with seltzer and giving the batter a good rest before shaping and cooking—it makes all the difference.

If you already have chicken stock ready on hand, feel free to add the vegetables of your choice, and cook for half an hour before adding the matzo balls. And instead of dill, you can always use parsley or even cilantro! What are your matzo ball tricks?

About the author: Olga Massov writes a popular blog Sassy Radish where she shares food stories and spruced-up comfort foods. Her Russian heritage makes sure she always has room for herring.

Printed from

© Serious Eats