Name: Matzo Ball Soup with Cardamom, Turmeric, and Lime
Cook time: 30 minutes
Total time: 3 1/2 hours
Yield: Serves 8
Ingredients: 1/2 medium onion, coarsely chopped; 4 garlic cloves, crushed; 4 large eggs; 2 tablespoons olive oil or chicken schmaltz; 1/4 cup club soda; 2 teaspoons finely grated lime zest (from about 2 limes); 1 1/3 cups matzo meal; 1 1/2 teaspoons ground cardamom; 1 teaspoon ground turmeric; 1/4 teaspoon freshly ground black pepper; 3 1/2 teaspoons kosher salt, divided, plus more; 8 cups low-sodium chicken broth; 2 large carrots, peeled, thinly sliced; 1 bunch cilantro leaves with tender stems; 2 limes, cut into wedges

Image may contain Plant Flower Flower Arrangement Blossom Flower Bouquet Food Dish and Meal

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton

This is a Passover-friendly version of gondi, the Persian Jewish soup dumpling made from chickpea flour and ground chicken. What makes these matzo balls unique are the seasonings: cardamom, turmeric, and lime. Pair this soup with the Sabzi Khordan edible herbs platter and you’ve got a classic Iranian Shabbat meal.

Recipe notes

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