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.
How to Make It
Step 1
Mix matzo-ball ingredients and chill, covered, 30 minutes to 2 hours.
Step 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.
Step 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.
Step 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.
Step 5
Serve hot, sprinkled with parsley.
Step 6
Make ahead: Garlic, up to 1 week, chilled. Soup through step 3, up to 2 days, chilled.
Brown Sugar Kitchen and B-Side Baking Co., Oakland
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