Fans who grew up eating matzo ball soup have firmly set opinions. Some love “floaters” or light, fluffy matzo balls; others prefer “sinkers,” a denser style of dumplings. This version ...

This golden soup is a modern take on my grandmother’s chicken soup, seasoned with ginger, turmeric and a pinch of red chili ...

Before starting with the herb garden soup recipe, first make the matzo balls. For this, mix eggs, matzo meal, seltzer, oil, chopped mixed herbs, and salt in a large bowl. Refrigerate for 30 minutes.

Refrigerate for at least 12 hours. Skim the fat from the top of the soup, reserving for matzo-ball recipe (see below). Reheat the soup, and season to taste with salt and pepper before serving.

What's most impressive about Max's take on this comforting classic is the sheer girth of the balls. But their reputation isn't built on size alone: Their chewy, earthy taste is a complement to Max ...

“Why can’t I get matzah ball soup instantly? Why does it have to ... Until it is rehydrated you have no idea what is going to happen,” she said. “I was pleasantly surprised with the ...

The Oscar Mayer Wienermobile, for all its cachet, is not glatt kosher. Halal carts, for all their ubiquity in New York City, tend not to serve babka. Enter the Manischewitz Deli on Wheels, an ...

Matzo ball soup is a classic Jewish dish of flourless dumplings – they’re made with matzo meal – served in a comforting chicken broth. To make the matzo balls, beat together the matzo meal ...