Photo: Thomas J. Story
Light, fluffy matzo balls, afloat in a rich chicken stock, give this classic soup a spicy kick. Tanya Holland, chef-owner of Brown Sugar Kitchen and B-Side Baking Co. in Oakland, served it as a first course for a Passover Seder.
Serves 8 (makes 4 qts.) (serving size: 2 cups)
1. Mix matzo-ball ingredients and chill, covered, 30 minutes to 2 hours.
2. Preheat oven to 400°. Cut top off garlic, sprinkle with salt and pepper, and drizzle with some oil. Wrap in foil; roast 1 hour.
3. In a large pot, heat 1 tbsp. oil over medium heat. Add vegetables and 1/2 tsp. salt, cover, and cook until starting to soften, 10 minutes. Squeeze garlic from cloves into a bowl, whisk in 1/2 cup stock, and pour into vegetables with remaining stock.
4. About 30 minutes before serving, bring to a boil, then lower to a simmer. Using wet hands, loosely form matzo mixture into scant 1-in. balls; add to stock as you go. Simmer until cooked through, 30 minutes. Season with salt and pepper.
5. Serve hot, sprinkled with parsley.
Make ahead: Garlic, up to 1 week, chilled. Soup through step 3, up to 2 days, chilled.