Matzo Spaetzle
Kind of like a matzo ball — but different
As I was brainstorming for this Passover edition of Susanality, I had lots of ideas. I had so many good ones, in fact, that I already know which seder recipes I’ll be sharing in 2025! Many people also keep Passover, which means following the rules of the observance for eight days, abstaining from foods considered “Chametz” — anything leavened or made with wheat (aside from matzo). I don’t personally keep Passover, but I know many who do. Stay tuned for next week’s newsletter, which will have an amazing dessert to enjoy during the week (and bookmark for next year’s Seder perhaps).
Both this week’s and next week’s recipes will come in handy during those eight days, especially these little dumplings, which are really just a variation on the traditional matzo ball, a dish that is universally loved beyond the Jewish community. So even if you’re not Jewish, I hope you try these!
Matzo meal is always available in the supermarket, but in most places you’ll find it front and center in its own section this time of year. I love the idea of floating these in a more hearty vegetable soup, or using them to replace gnocchi in any number of sheet-pan gnocchi recipes you might find, including this one I developed for NYT Cooking (here’s a gift link). I didn't try them in a sweet application, but I know that the pan-fried version would be wonderful with sour cream or labneh and some fresh fruit, homemade compote, or a spoonful of preserves. Maybe even with some nuts sprinkled over top. You should just use water (not chicken broth) if you’re going to serve them sweet.
I celebrate Passover every year at my brother’s house along with a large group of family and friends. Although there are solemn moments, with lots of introspection, discussion, and reading, by the time we get to dinner, everyone is really hungry, and, despite the solemn tone, it always becomes a pretty boisterous and fun meal.
Like at Thanksgiving, people have their non-negotiables for their Passover menu, and matzo ball soup is right there at the top. Today’s matzo spaetzle are close enough that I don't think anyone would revolt if you served these freeform dumplings in place of the usual orbs. The formula is exactly the same, in fact, and is the standard found right on the side of the box, so the flavor is the same. Yet somehow they just hit different, as they say. The most wonderful part about these is that they become light and supple in just 10 minutes, as opposed to the hour or even two hours that traditional matzo balls have to cook to achieve lightness. It’s the technique that makes these completely different, and it couldn’t be easier. Beneath the recipe, I break that technique down and give some tips!
A quick guide to brisket + additional seder dish ideas
Last spring, I shared a quick guide to brisket with paid Susanality subscribers. If you’re planning to shop for this Passover staple in the coming days, take a look at the guide before you go! And if you’re still in need of a brisket recipe, here’s a gift link to my Spice-Rubbed Braised Brisket for NYT Cooking.
I also shared five seder dishes scaled for a smaller crowd with NYT Cooking in 2021. They’re perfect for the occasion, but also simple enough to serve on any weeknight. Here, enjoy gift links for each recipe:
