South Florida Passover Dining Options, and a Recipe To Enjoy at Home

Jewish Passover hot homemade matzo ball soup in a bowl

It’s been quite a year, so if you’re not up to cooking for this Passover, it’s OK! We’ve compiled a list of local restaurants and catering companies where you can dine in or take out. And if you are planning on staying in, keep an eye out at the bottom of this post for a recipe from The Restaurant at The Norton that you can enjoy at home.

Potions in Motion

This South Florida catering company is delivering Seder dinners that include favorites like matzo ball soup, slow-braised brisket, potato kugel, and carrot, sweet potato and apricot baked tzimmes. Seder plate items like burnt egg, horseradish root and haroset are also available. 

532 NW 77 St., Boca Raton; 561/989-8879; potionsinmotion.com

Bill Hansen Catering

This celebrated cater and his team are known for creating unforgettable events and dining experiences. With delivery spanning from the Keys to Palm Beach, this Passover you can welcome his elevated dishes into your home. The four-person dinner includes matzo ball soup and shared entrées like sautéed local snapper with matzo brei.

2167 S Bayshore Dr., Miami; 305/858-6660; billhansencatering.com

Café Boulud

Enjoy an al fresco dinner in the courtyard this year. The three-course prix fixe menu, which will be offered the first two nights of Passover, includes matzo ball soup, grilled branzino and smoked beef brisket. 

301 Australian Ave., Palm Beach; 561/655-6060; cafeboulud.com/palmbeach

Top Hat Delicatessen

This extensive menu offers you everything from a la carte Passover items like latkes, gefilte fish, tzimmes, chopped liver and a Seder plate kit to full nova platters and beef brisket dinners served with sides. 

415 NE 3rd St., Fort Lauderdale; 954/900-3896; tophatftl.com

Farmer’s Table

At this restaurant’s Boca Raton and North Palm Beach locations, you’ll have three options on how to celebrate Passover. On March 27 the restaurant will offer a prix fixed dinner in their private dining room that will include chopped chicken liver, grilled salmon and slow braised first cut brisket. If you can’t make it out for Saturday’s dinner, a la carte items will be available for both dine in and takeout as well. 

Farmer’s Table, 1901 N Military Trail, Boca Raton; 561/417-5836; www.dinefarmerstable.com

Restaurant at the Norton

Now it’s your turn. The museum’s on-site restaurant is sharing its matzo ball soup recipe so you can recreate it at home. After the holiday, visit the museum for your art fix and don’t forget to stop by the restaurant for a beautiful meal that’s almost too pretty to eat. 

INGREDIENTS:

Chicken Stock:

  • 4 lb chicken bones
  • 3 qt water
  • ½ lb onion, large dice
  • ½ lb carrot, large dice
  • ¼ lb celery, large dice
  • 2 bay leaves
  • 1 tbsp peppercorn whole
  • ¼ bu thyme
  • ¼ bu parsley

The Soup:

  • 2 qt prepared or purchased chicken stock
  • 1 cup matzo meal, Manischewitz Brand (preferred)
  • 2 tsp baking powder
  • 4 eggs, whole
  • 4 tbsp vegetable oil
  • 1 tsp kosher salt
  • ½ lb chicken, cooked & pulled
  • 4 oz celery, thin slice bias
  • 1 oz celery, hearts only
  • ¼ bu thyme, picked

PREPARATION:

CHICKEN STOCK

  • Rinse the chicken bones and place in a large stockpot.
  • Add the water to the chicken bones and bring to a boil over low heat.
  • Skim the surface of the stock to remove any impurities as the stock cooks.
  • Simmer the stock for approximately 4 hours.
  • In a small piece of cheesecloth, combine the bay leaf, peppercorn, thyme and parsley.
  • Add the vegetables and herb sachet in the last hour of cooking.
  • Strain stock and use right away for soup or cool stock. Stock and be refrigerated or frozen at this point until needed.
  • Cook’s note: did you have roasted chicken the night before? Save the bones to use for stock preparation.

THE SOUP

  • In a bowl, whisk together the eggs and fat.
  • In another bowl, combine the matzo meal, baking powder and salt. Add the egg mixture in one addition. Mix with fork until just combined. Don’t over-mix.
  • Wrap the matzo mix with plastic and refrigerate for 1 hour.
  • Bring 1.5 quarts of stock to a boil, scoop matzo ball mix into 1-2” balls and place in stock.
  • Cook matzo ball for 30-40 minutes until double in size and cooked through.
  • Add remainder of stock, celery and thyme and simmer for an additional 5-8 minutes.
  • Garnish with celery hearts.

The Restaurant at The Norton, 1450 S Dixie Hwy, West Palm Beach; 561/268-0500; www.norton.org


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