A new take on a Jewish classic


Fany Gerson, a cook who embraces both her Jewish and Mexican backgrounds, adds a unique twist to traditional matzah ball soup. Matzah ball soup is a dish with a long history in Jewish culture, often eaten during the Passover holiday to remember the Exodus story from the Torah.

The soup’s main ingredient, matzah, is a type of unleavened bread that symbolizes the Israelites’ journey out of Egypt. Over time, Jews started making matzah meal, which is used to make the dumplings for the soup. The soup is usually made with chicken broth and small matzah balls.

Fany Gerson, who grew up in Mexico City with Jewish heritage, wanted to add flavors from her Mexican upbringing to the traditional soup. She includes ingredients like chili peppers, avocado, cilantro, and lime to give the soup a spicy and refreshing twist.

Gerson’s recipe combines elements of Jewish and Mexican cuisine, creating a unique and delicious version of matzah ball soup. Her recipe is featured in a cookbook that celebrates Jewish holiday traditions from around the world, showcasing the diversity of Jewish culinary heritage.

To make the soup, you start by making a flavorful chicken broth with vegetables and herbs. Then, you prepare the matzah balls by mixing matzah meal with eggs, herbs, and seasoning. The matzah balls are cooked in the broth until they are light and fluffy.

Once the soup is ready, you can serve it with garnishes like chopped onions, chili peppers, cilantro, avocado, and lime wedges. It’s a comforting and nourishing dish that brings together the flavors of Jewish and Mexican cuisine in a delicious way.


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