Yehuda Sichel

Matzo Ball Soup
Rating: Unrated
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At Abe Fisher in Philadelphia, chef Yehuda Sichel infuses the broth for this Passover staple with fresh turmeric and ground fenugreek for a deep golden color and a slight anise-y flavor. Once your matzo balls are cooked, don’t let them sit for too long – you want to eat them while they are still warm and tender. Slideshow: More Matzo Recipes 
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