Chicken soup may or may not be a cure-all for physical and psychic ills, but if you add a few matzo balls it definitely becomes a deli classic. This recipe, from Gillie Feuer of Long Island, New York, was a tightly held secret, until we pried it loose. The key? Lots of veggies, and her light and floaty dumplings: “They’re very well behaved,” she told us. “They plump up just like little dolls.” The trick? “Margarine.” But, she warned, “I’m not perfect. You can see my fingerprints on them.” It might just be the fingerprints that make them so good. Get the recipe for Aunt Gillie’s Matzo Ball Soup »
More About This Menu
- Quartering a whole chicken—which you'll need to do for the Apricot and Currant Chicken—is simple. Learn how in the gallery »
- Part of what makes Aunt Gillie's Matzo Ball Soup so delicious is the veggie-laden broth, which can be made a day ahead and refrigerated.
- The only trick to the Cooked and Raw Vegetable Salad is creating contrasting flavors and textures. Feel free to experiment with whatever vegetables are available in your area.
- To learn more about Passover and the traditional feast, read Julie Wilson and Cynthia Psarakis's article, A Story of Food and Freedom.