GARLIC & HERB MAZTO BALL SOUP by Lindsey | Dolly and Oatmeal

this post was created in partnership with bed, bath & beyond. all thoughts and opinions, as always, are my own.

amesy turned 2 at the end of september, which means a whole lot of things, but mostly that he’s becoming more aware of celebrations, and special events, which is such a thrill. it can also feel like a lot of pressure to create a memory for him. i can often get overwhelmed by something so simple for fear that is won’t be special enough for him. this is silly, i know - it’s part of my brain i’m constantly trying to quiet. i’m learning though, as time goes by, and reminiscing on my own childhood that it’s the occasions, and everyday instances that have always stuck with me. of course there was the birthday or two that i really remember. but tuesday night pizza night before my mom went off to school still resides as one of my favorite memories. or when my parents left me notes telling me to have a good day at school, and that they loved me. the little things mattered in the end, and i only hope to provide amesy with enough of those small quiet moments that they leave an impression.

with the holidays coming up it can feel like even more pressure. but celebrating holidays comes with family traditions which always provides such a grounding force. hanukkah has forever meant latkes and matzo balls, simple as that. my mom would make her grandmother’s german potato pancakes, and we would eat them plainly with applesauce. should would buy matzo ball soup from the store in town, and we would have the coziest celebration. we would light the candles on the menorah, say the prayers, and sing maoz tzur.

this is amesy’s third hanukkah, but perhaps the first one he’ll understand as being a special occasion, or maybe even remember. so i’m going all out with this matzo ball soup, this latke pie from last year, and this chocolate macaroon cake for my family. we’ll all be together under one roof, and i can’t wait to celebrate! the one thing that stresses me out (and i know i’m not the only one with this), is the hustle and bustle of the holiday season. so a reliable store to source all that i’ll need is key. that place for me is bed bath & beyond. everything i could ever need to prepare for the holidays can be found under one roof. and if you’ve ever had a toddler come shopping with you, you know that that’s a deal breaker!

from this sturdy bamboo cutting boards, to my favorite non-toxic cookware. to prep bowls, beautiful serveware and gorgeous black satin flatware, and even cloth napkins, the store provides it all. with helpful in-store and online assistance i can do it all in a one stop shop making it such a breeze. not to mention the range of price points and the variety of products is helpful as well to make your holidays or special occasions that much easier.

wishing you a wonderful start to the holiday season! xo!

garlic & herb matzo ball soup | gf

to fill this soup out a bit you can add some sliced veggies and cook them in the broth either ahead of time or while the matzo balls are cooking. i personally like the combination of celery, carrots, and turnips.

print the recipe!

| makes roughly 18-20 matzo balls |

roasted garlic

  • 1 head garlic

  • extra virgin olive oil

matzo balls

  • 1 1/2 cups chickpea flour

  • 1/4 cup chopped parsley

  • 1 1/2 tablespoons chopped dill

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • freshly ground pepper

  • 3 large free range eggs

  • 3 tablespoons extra virgin olive oil

  • 6-8 roasted garlic cloves

  • 6 cups vegetable or free-range chicken stock


  • preheat oven to 400°F. slice the top of the garlic to expose the garlic cloves. place the garlic head on foil, and spray or drizzle with the oil to coat. fold it loosely to make a packet. cook until the garlic cloves are tender, roughly 30-40 minutes. remove from the oven and let cool. once cool, squeeze out 3-4 garlic cloves into a mixing bowl. smash the garlic with the back of fork until it turns into a smooth paste. set aside.

  • make the matzo balls. whisk together the flour, herbs, baking powder, salt, and pepper. to the bowl with garlic paste, mix in the eggs, and oil. mix the wet ingredients into the dry until everything is combined and the dough is sticky. cover with plastic wrap and refrigerate for at least 3 hours, or overnight.

  • fill a large lidded pot three-quarters of the way full with water and bring to a simmer. place the broth in another large pot and bring to a simmer, cover, and turn heat to low.

  • while the water is heating, remove the matzo ball dough from the fridge. take about 2 teaspoons worth of batter and with wet hands, roll them into balls. when the water is simmering, drop the balls, a few at a time, until they rise to the surface. once they do, turn the heat to a low simmer, cover the pot, and cook for 20-22 minutes, until the matzo balls are cooked through and centers are light in color. (if the center is hard and dark, cook for another 3-5 minutes.) transfer cooked matzo balls to the warmed broth and repeat with the remaining matzo balls.

  • divide 2-3 matzo balls per bowl, sprinkle with dill, and serve immediately.

similar holiday recipes:

horseradish, shallot & herb latkes

horseradish, shallot & herb latkes

everyday roasted veggies

everyday roasted veggies

cacao nib, coconut macaroons

cacao nib, coconut macaroons

A Latke Party! by Lindsey | Dolly and Oatmeal

this post was created in partnership with bed bath & beyond.

i think we're all murmuring with slight anxiety/disbelief: it's december already, and feeling those go, go, go holiday vibrations.  there's a very present buzz in the air this time of year, and i find myself taking those few extra deep breaths in a given moment to try to let it all go.  i'm not a huge holiday shopper, the crowds and hubbub and music and lights can be overwhelming.  so, when i do venture out, i have to make a concerted effort not to be overstimulated by everything that's surrounding me. and that means finding effective and efficient ways of going about shopping and preparing for holiday get togethers.  like this latke party!

lists are my favorite way of getting organized.  i usually start out with ideas on my notes app on my phone.  from there, there's  likely another rough draft, but written on paper.  if i have the time, i'll go over my list again, and write a final copy.  that might sound like a lot of time spent on lists, but it's done over a few days when i can squeak in a minute or 2 to jot an idea down.  another thing that helps me streamline is going to one store for everything.   and since the holidays are gearing up, i needed to add some dinnerware pieces to our very minimal assortment of all things entertaining. 

but if you had told me i could find everything i needed for this latke party at one store (that i would have actually liked), i would have laughed at you.  turns out that was totally a possibility.  bed bath & beyond has a huge selection of items to choose from, but i found so many things that were totally my style and complimented other pieces i already had in my possession.  i already owned some of their pieces from the Artisanal Kitchen Supply collection and love them.  so, i decided to go with more of the same dinner and salad plates.  because it was an easy-breezy latke party, i wanted the table to be minimal, but still really inviting, and candles usually set that tone without having to think much about a centerpiece.  i went with these (baby-safe) electric wax candles that i never thought i would love, but totally do!  and because much of the food was going to be brown (potatoes, on potatoes, on potatoes), i used light and airy colors to keep things glowing - whites, light grey, muted green, and these blushy pink napkins.  everything came together so much more beautifully than i could have imagined.  one stop shopping, truly at its finest :)

these latkes are a bit lacey and delicate, and super crunchy and craggy.  they're my great-grandmother, nana helen's recipe that has taken on minor iterations throughout the years, but the core ingredients always stay the same.  russet potatoes, onion, enough baking powder and cream of tartar to cover the tip of a butter knife (as per my great nana helen), some salt, and an egg.  easy-peasy.  a lot of times you'll find horseradish or herbed sour cream to serve with latkes, but i love how those light flavors pair right alongside the potatoes, so i added them to the mix and served them with traditional applesauce, and a (dairy-free) garlicky yogurt sauce, so good 👌🏼  so whether you're making your traditional latkes, my nana helen's latkes, or something else entirely, enjoy the sweet moments with the ones you love.

big huge hanukkah hugs! xo 

horseradish, shallot & herb latkes | gf

if you don't like horseradish/or just want a more simple latke, omit the horseradish all together.  i call for avocado oil and ghee for cooking the latkes, both have high smoke points so they're great for frying.

| serves 4-6 |

  • 3 russet potatoes, scrubbed and dried
  • 4 large shallots
  • 1 large pasture raised egg, whisked
  • 3-4 tablespoons jarred horseradish, drained
  • 3 tablespoons fresh chopped chives
  • 1 tablespoon fresh chopped dill, plus more to serve
  • 1/2 teaspoon fine salt
  • 1/8 teaspoon baking powder
  • pinch cream of tartar
  • avocado oil
  • ghee (optional)

to serve alongside:

latke pie

  • i used this recipe, swapping q potato out for 3 small (or 1 large) parsnip


  1. using the course section of a box grater, carefully grate the potato and shallot.  using a dishtowel (or cheesecloth) squeeze as much liquid as possible from the potato mixture.  place the potato shreds in a large mixing bowl and mix in the egg.  then add 3-4 tablespoons horseradish (depending on your preference), herbs, salt, baking powder, and cream of tartar and stir until combined.
  2. heat a large skillet over medium-high heat.  while it's heating, line a large plate or baking sheet with paper towels, rip a few extra paper towels and set aside to drain the oil from the latkes as you cook.
  3. add 1/4-inch of oil to the hot skillet, add a little knob of ghee if desired (the ghee adds a bit of buttery flavor). once the oil is hot, use a spoon to drop heaping tablespoons of latke mix into the hot skillet, use the spoon to spread the mixture a bit.  cook 3-4 minutes on each side, until golden brown and crisp.  transfer to paper towels to drain, and repeat with the remaining mixture.
  4. eat right away or keep warm in the oven.  serve with more chopped dill (optional), and sour cream and/or applesauce.  

this post was sponsored by bed bath & beyond

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