Matzo Ball Soup a la Mexicana
The chef Fany Gerson’s spicy, dynamic take on a classic matzo ball soup is a staple of her Rosh Hashana table. The broth gets a bright kick from green chiles, cilantro and garlic; the matzo balls are blended with onions and fresh herbs (use an extra-large pot to prevent the balls from overcrowding); and the finished soup is garnished with even more onions, chiles and cilantro, plus avocado and lime for freshness and color. The broth calls for two chickens, even though you use the meat from only one of the chickens shredded in the soup. Ms. Gerson says using two chickens boosts the flavor of the broth, and you can use the meat from the second one the following day for enchiladas or tacos. Priya Krishna
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