4 Passover Recipes to Bring to the Table

If you’ve ever hosted (or simply attended) a Passover Seder, you probably know the usual dinner suspects: Haroset, Gefilte fish, brisket, various vegetables, Matzoh (unleavened bread eaten during the eight days of Passover). As the holiday approaches, we asked our chefs to think about a few of their favorite Passover recipes, whether traditional or with an added twist.

From a classic Matzoh Ball Soup (which we may or may not eat year round) to a surprising roasted veggie recipe, these options are sure to please everyone at the table.

Chef Elana’s Matzoh Ball Soup

½ bunch dill, divided
¼ bunch parsley, divided
1 tablespoon chicken fat
¼ cup matzoh meal
2 chicken breasts
2 carrots
2 stalks celery
1 yellow onion
2 tablespoons olive oil, divided
1 egg
2 tablespoons chicken base


  1. Preheat oven to 425F. Bring a large pot of water to a boil over high heat. Rinse dill and parsley. Finely chop leaves, reserving stems. In a large bowl, combine half of parsley and dill leaves, chicken fat, matzoh meal, 1 egg, and 2.5 tablespoons water. Season with salt and pepper and mix to combine. Cover with plastic wrap and chill in fridge for 15 minutes.
  2. Meanwhile, rinse chicken and pat dry with paper towel. Arrange on a baking sheet, drizzle over 1 tablespoon olive oil, and season both sides with salt and pepper. Roast skin-side up until cooked through and no longer pink inside, about 20 minutes. Discard skin and shred roasted chicken into bite-size pieces.
  3. Meanwhile, peel carrots and halve lengthwise. Cut into 1-inch pieces. Rinse celery and cut into 1-inch pieces. Quarter onion through root.
  4. Season boiling water in pot with salt and reduce to a simmer over medium-high heat. Using your hands, roll matzoh ball mixture into 4 equal-sized balls. Gently place in simmering water and cook until fluffy and tender, about 30 minutes.
  5. Meanwhile, heat 1 tablespoon olive oil in a large pot over medium heat. When oil is shimmering, add carrot, celery, and onion. Cook until fragrant, about 3 minutes. Add 4 cups water and whisk in chicken base. Add parsley and dill stems. Bring to a boil over high heat, then reduce to medium low, cover, and simmer until flavorful, 20 minutes.
  6. Remove onion and parsley and dill stems from soup and discard. Taste and add salt as needed. Gently add matzoh balls and shredded chicken and stir to combine. Divide evenly between 2 bowls and garnish with remaining dill and parsley leaves. Serve hot.

Roasted Carrots with Dill

3 pounds carrots
¼ bunch dill
1 tablespoon caraway seeds
1 tablespoon unsalted butter
2 lemons


  1. Preheat oven to 400 degrees F. Peel carrots and quarter lengthwise. On a baking sheet, toss carrots with 2 tablespoons olive oil, 1 teaspoon salt and pepper as desired. Arrange in a single layer, using 2 baking sheets if needed. Roast until beginning to become tender, 7-8 minutes. Flip carrots and return to oven until tender but still with some bite, about 10 minutes more.
  2. Meanwhile, finely chop dill leaves. Halve lemons. Heat butter and 1/2 tablespoon olive oil in a small pan over medium heat. When butter is foamy, add caraway seeds and cook, stirring, until seeds are popping and fragrant, 2-3 minutes. Transfer to a medium bowl (including any butter/oil in pan) and whisk in juice of 2 lemons.
  3. When carrots are roasted, transfer to a serving platter and drizzle over caraway butter, tossing to coat. Toss gently with half of dill to coat, then garnish with remaining dill. Serve.

Cranberry Matzoh Cookies

1 cup dried cranberries
1/2 stick butter
6 ounces semisweet chocolate
4 pieces unsalted matzoh
.5 cup white chocolate chips


  1. Roughly chop cranberries. Crumble matzoh to yield roughly 2 cups.
  2. In a medium bowl, combine semisweet chocolate and butter. Microwave at 30-second intervals until chocolate and butter are melted. Stir to combine.
  3. Add cranberries, matzoh, and chocolate chips to bowl with melted chocolate. Stir until everything is fully combined.
  4. Break off tablespoon sized pieces of cookie dough and roll into balls. Place on a parchment-lined baking sheet and set aside in the refrigerator to harden up to 1 hour. Serve chilled.
chocolate matzah

Chocolate Matzoh Bark

Covered in gooey caramel and dark chocolate, this is an easy and satisfying dessert for all to enjoy.


On the List?

Subscribe to Plated's Newsletter

Thanks for signing up!

There was an error signing you up.
Please check that your email is valid. Try again