It’s been said that no Seder table would be complete without Matzo Ball Soup and I must agree. While it seems to be universally enjoyed, not everyone agrees on how it should be made. Some people claim that it should have no veggies, or just carrots, or tons of veggies. Another debate is water vs. seltzer (as in which creates the fluffiest balls). And, let us not forget, regional differences. Here in New England, we like our foods mild, but I’ve heard Southern Jews add hot sauce!

Personally, I use water, a mix of veggies, and prepared broth/chicken—this is how I was taught, what I prefer, and what’s most convenient. Do know, however, that the recipe is easy to customize.

The biggest difference in my version is the chicken. Traditionally, Matzo Ball soup is made with a whole chicken cooked in the pot. Because I have a strong aversion to the taste/smell of simmered meat, I either bake the chicken fresh and then shred, or I use leftover chicken. Another great idea, especially if you’re short on time, is to use a store-bought rotisserie.

I start by making the matzo balls, using these ingredients:

• 3/4 Cup matzo meal  
• 2 Eggs, lightly beaten
• 3 TBS oil
• 1 Clove garlic, minced
• 1/4 Cup fresh parsley, chopped
• 1/2 White onion, finely minced
• 1 TSP salt
• 1 TSP pepper
• 3/4 cup water

Combine all of the ingredients in a large bowl, except for the water. Mix together, then add the water until it becomes a wet paste. Cover and chill in the fridge for 30 minutes.

While they’re chilling, I start on the soup. For this part, you’ll need:

•  4 Quarts chicken broth
• 1 TBS oil
• 3 Onions, diced
• 5 Carrots, thickly sliced
• 5 Celery stalks, thickly sliced
• 2 Cloves garlic, minced
• 2 TSP fresh dill or fresh parsley
• 4 Shredded chicken breasts
• Salt/Pepper to taste

In a large pot, heat oil, add veggies and garlic; cook for 10 minutes. Pour in chicken broth. Remove matzo mixture from fridge. When broth has boiled, form matzo into 1-inch balls, dropping one at a time into soup. (Wet hands with water if mixture is sticky.) Cook 15 minutes until the balls float. Add fresh herbs, shredded chicken, and salt/pepper. Cook an additional 5 minutes, then serve.

Because the soup served as a first course before the Seder meal, I find that small servings are best and nobody ever takes seconds. Unless you’re serving a very large crowd (over 20 people), there should be more than enough. If you do end up with leftovers, it’s just as good the following day or can be successfully frozen.

Cooking for Passover can feel like a marathon event. To simplify the Seder, I love incorporating quick desserts—especially ones that don’t need to be cooked! Here are 10 No-Bake Passover desserts that I love:

1. Macaroons

Yep, the old stand-by. Coconut + chocolate = perfection (plus, it really wouldn’t be Passover without them, right?).

2. Homemade Ice Cream & Sorbet

Since an ice cream maker can be found on sale for only $25.00, it’s an affordable investment—even if it’s only used once a year. I love to make berry flavors in mine. 

3. Fruit Salad

Healthy, colorful, and quick…not to mention tasty! I love to make a huge bowl with at least 5 different fruits like grapes, kiwi, pineapple, strawberries or blueberries, and cantaloupe.

4. Boston Fruit Slices

Growing up in New England, we had these every single year. We always bought the assorted variety, but when making from scratch, it’s easier to pick a single flavor. I love these because they resemble mini watermelons.

5. Apricot Candy

Making candy on the stovetop can be tricky since it’s temperature sensitive. My version require no heating. Simply puree 1 lb of dried apricots in a food processor, add sugar to taste, then roll into balls and let harden overnight.

6. Meringues

Along with macaroons, these are found at most every Seder table. Comprised of egg whites and sugar, these make a nice, crunchy little cookie. I love adding a few drops of food coloring for a special effect. Doesn’t pink make these look like little flowers?

7. Matzo Layer Cake

Cooking on the Side has an incredible recipe for a cake made of matzo. The 9-layer version looks and tastes amazing. Try the 18-layer if you’re extra ambitious.

8. Nut Clusters

Melt caramel, add your favorite nuts (I use pecans), then scoop by the tablespoon onto a baking sheet. Chill in the fridge overnight.

9. Avocado Pudding

A pudding made from avocado? Sounds weird, tastes awesome! Mix mashed avocado with cocoa powder and honey by hand or puree in a food processor for a creamier texture. Shredded coconut, raspberries, or chocolate chips can be mixed in right before serving.

10. Chocolate Covered Strawberries

Wash/dry, dip, chill. Does it get any simpler? A single dip in milk chocolate is sufficient, but if you have extra time, try making tuxedo style.

What’s your favorite Passover dessert?

The snow has ended, but the cold remains. It’s only 25 degrees here today! (Looks like it was a mistake to pack away all of our winter stuff…) Despite many cups of hot tea, I can’t seem to stop shivering. Sounds like a perfect time to make a comforting pot of homemade soup.

Kale & Sausage Soup couldn’t be simpler. Even people that claim to hate kale will gladly eat it (in my experience). I really like the short ingredient list and the different colors arranged together in the bowl. Oh, and the delicious taste; we can’t forget that!

For those that truly hate kale, spinach can be substituted, but try it this way first; I think you’ll be glad.

To make this recipe, you will need:

• 8-ounce package of cooked sausage, sliced. (Obviously, I don’t use pork sausage. Turkey works well.)
• 1 medium yellow onion, chopped
• 1 clove of garlic, chopped
• 6 cups chicken broth (I prefer low sodium.)
• 3 medium russet potatoes, peeled and diced
• 12-ounce bag of fresh kale, chopped
• Salt/pepper to taste

In a large stock pot, brown the sausage. Add onion/garlic and saute for a few minutes, until the onion is translucent. Add broth, bring to a boil, then stir in potatoes/kale. Simmer 15 minutes, with the pot covered.

While most soups freeze well, this is better fresh. (I don’t like how potato chunks taste reheated, but maybe I’m being too picky?)

A perfect lunch on a cold day, especially if paired with a fresh baked croissant, drizzled with honey. Yum!

Purim is an extremely fun and festive holiday—we feast, we wear costumes, we exchange gift baskets, and we are encouraged to imbibe. Personally, I see nothing wrong with drinking responsibly at a social occasion. One or two drinks per adult, provided they’re not driving, shouldn’t be a problem. 

For a small party or a couple, a bottle of wine or champagne could be the right option. When serving a crowd, however, it becomes more complicated. As we all know, alcohol is expensive and if you don’t drink regularly, you may end up with too much product and no use for it. There’s an easy way to avoid this: Be selective and stretch it.

By being selective, I mean buying only one type of alcohol. By stretching, mix it with other ingredients. Two good options are a party punch or wine spritzers. Food Network has tons of different punch recipes. This prosecco punch, created by Trisha Yearwood, looks very pretty!

Wine spritzers are so simple to make. Simply combine 3 parts wine with one part club soda in a pitcher, then divide evenly into glasses. A citrus twist is also a nice touch, but not required.

To make sure nobody is left out, I think it’s important to make soft drinks available too (a few 2-liters of soda plus some sparkling cider). Kids and adults who don’t drink will appreciate it.

Remember: The idea is to celebrate, not to become belligerent, sloppy, or a danger to yourself/others. Many bad things can happen when too much alcohol is involved. Please be careful!