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Modern Matzo Ball Soup

Retro soups like matzo ball satisfy the older crowd’s need for familiarity as well as the younger set’s desire for authenticity. This recipe is modified by using touchstones like house-made pasta, fresh herbs, and a hint of ginger.


1 C matzo meal
3 eggs, beaten
1/4 C shmaltz (chicken fat)
1 tsp. Ready-Set-Serve Peeled Garlic, minced
1 T Markon First Crop Baby Dill, chopped
1 tsp. zest of Markon First Crop Lemons
1/2 tsp. fresh ginger, minced
1/2 tsp. baking powder
1/2 tsp. kosher salt
6 C chicken stock (plus water if needed)
2 large chicken breasts, rib meat included
1 C Ready-Set-Serve Carrot Coins
1/2 C leeks, white part sliced
1/2 C Ready-Set-Serve Diced Yellow Onions
1/2 C Ready-Set-Serve Diced Celery
1 T Ready-Set-Serve Washed & Trimmed Parsley, chopped
9 oz. egg noodles


Mix matzo, eggs, shmaltz, garlic, dill, lemon zest, ginger, baking powder, and salt in a large bowl. Form balls, cover, and refrigerate for 30 minutes.
Simmer chicken breast in chicken stock until meat is cooked. Remove chicken and shred or chop. Strain stock; if liquid is less than six cups, add water to reach the six-cup mark. Add carrots, leeks, onions, celery, matzo balls, and noodles; simmer for 20 minutes until vegetables are tender. Add chicken and parsley; continue simmering for ten more minutes. Ladle into soup bowls.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.