A Twist on Matzoh Ball Soup: Baking With Bubby’s Resa & Granddaughter Brooke

In our YouTube series, Baking With Bubby, we feature our Taglit-Birthright Israel alumni with their Bubbys, exploring how their families pass on recipes, traditions, and laughter in the kitchen. You can enjoy more family stories, episodes of Baking With Bubby, and recipes on our Facebook Community, Around the Table. 

With that, we welcome you to another episode of Baking With Bubby! In this episode, we meet Resa Davids, Bubby to Taglit-Birthright Israel alum Brooke Baevsky, A.K.A. Chef Bae. Brooke went on her trip in 2018, and credits her Taglit-Birthright Israel trip with helping her connect with her Jewish identity—and inspiring her culinary creations. 

“The Israeli food scene is outstanding…so fresh, it’s farm-to-table, and the recipes have integrity,” she explains. 

Family Background

Bubby Resa has been in Brooke’s life for as long as she can remember. Resa was a friend and fellow community member turned family. Her husband, Rabbi Stan Davids, stepped up to parent Brooke’s dad when his own father passed away just before his bar mitzvah. Since then, Resa has played the role of Baevsky Bubby.

“It’s so beautiful in the Jewish tradition that friends become family, and your community becomes family,” shares Brooke.

“Jewish tradition is family and love,” according to Bubby Resa. “It’s a legacy to have your grandchildren cook what you cooked; food is love.”

Like Bubby Resa, Brooke believes in giving back to the Jewish world—or healing the world through tikkun olam—and does so by teaching cooking classes for inner-city kids and families in her spare time. 

Connecting with Culture

Brooke’s earliest memories with her bubby revolve around cooking—standing nearby on a stepstool, eager to help. Brooke’s own parents aren’t huge on cooking, she admits; it’s Bubby Resa who truly ignited her passion. Her Jewish upbringing inspires the dishes she creates today, years later, as a Los Angeles chef.

“Za’atar, cumin, and harissa are just basic spices that I use in all my cuisine, and her [Bubby Resa’s] desserts…her rugelach, her pastries, and challah—I’ll make them for Shabbat when I have my friends over and then sometimes put my own spin on them. So instead of her traditional cinnamon or chocolate rugelach, I’ll make a savory vegetable rugelach or cinnamon bun rugelach, which is more on brand for me.” 

Brooke smiles, “Food is my culture, and it’s my family.” 

Brooke’s Best Advice

Brooke’s creativity and perspective on food is rooted in her Jewish upbringing, culture, and community. The Jewish community where she works in Los Angeles, for example, is particularly special to her, and she notes that it’s one of the best parts of her career. 

“There’s something about going into a Jewish home and creating a traditional Jewish meal; it’s nostalgic, and it’s so special. You really feel a connection around the world to Jewish people,” she explains.

The Food

In this episode, Bubby Resa and Brooke are putting a modern spin on an age-old Jewish delicacy: Matzoh Ball Soup Dumplings. These dumplings are a twist on the classic matzoh ball and chicken soup, transforming it into a convenient and delectable finger food.

As a private chef, Brooke admits cooking for her bubby is the most intimidating request of them all, but she loves the challenge!

There’s an incredible Jewish concept that no one goes hungry, as food nourishes the soul and creates an unbreakable bond. Many bubbies, including Resa, have a “have-you-eaten” mentality because of this. Trust that these matzoh ball soup dumplings are as nourishing, soothing, and belly-warming as a meal can get!

The Recipe

Bubby Resa’s Matzoh Ball Soup Dumplings

1. Be sure to have flour and agar powder (a kosher, vegan, gelatin substitute) at the ready!
2. Start by making your soup—we’ll be using Bubby Resa’s crack chicken soup recipe, but use any soup recipe of your choice!
3. Strain the broth from the vegetable and chicken contents, bringing the separated broth back to boil.
4. Scoop four tablespoons of agar powder per eight cups of broth; then, let the broth simmer for a few minutes.
5. Take the broth off the stove and place it in the fridge for a half hour; then, take the now-gelatinous broth out of the refrigerator and mix it with the chicken and vegetables you set aside.
6. Next, roll your matzoh ball mixture into marble-sized balls.
7. Boil the matzoh balls for three-to-four minutes. Then, take them out of the pot.
8. Add the matzoh balls to the chicken and vegetable mixture; then, mix the broth, matzoh balls, and toppings together.
9. Make your dumpling batter by combining three cups of flour in a food processor; then, drizzle in one-and-one-quarter cups of boiled water and two tablespoons of oil.
10.  Blend in the food processor until it makes a dough ball.
11.  Knead your dough ball and cover them on a plate for 30 minutes; then, cut the dough into 16 balls and roll out the dough into six-inch round pieces.
12.  Take roughly three tablespoons of your complete soup mixture and stuff in inside the rolled-out dough pieces; pinch the dumplings’ top edges to make a purse shape.
13.  Lastly, place your steamer over a pot with an inch of water in it, and place the dumplings on top of parchment paper inside the steamer.
14.  Cover your steamer with a lid for 10-12 minutes.
15.  Remove your dumplings from the steamer and enjoy! 

“I get nachas from her,” dotes Bubby Resa, the Yiddish word for pride and joy.

Get Plugged In!

We hope you enjoyed this recipe!

You can enjoy more family stories, episodes of Baking With Bubby, and recipes on our Facebook Community, Around The Table.

You can also follow Brooke Baevsky for more recipes at @chefbae on TikTok and Instagram, @itschefbae on YouTube, or on her website ItsChefBae.com!