Yield: 30 to 35 macaroons

Serves about 8

Deliciously spicy matzoh balls plus earthy collard greens and the pot liquor they give off make Southern magic in this homey chicken soup. You can use a readymade creole seasoning mix for the matzoh balls, if you wish, but you may need to adjust the salt in the recipe. The larger amount of fat or oil will give you richer-tasting, creamier matzoh balls  that are slightly denser and heavier; using less will yield dumplings that are lighter and  more delicate. So choose the amount of fat according to your preference.      

Pecans and a shot of Jack Daniels stirred into haroset. Smothered greens with schmaltz and griebenes. Creole matzoh balls simmered in the gumbo.

Sounds like the inventive Seder menu of a hipster chef on Orchard Street or some bistro in Bushwick, Brooklyn? But dishes like these—many co-created with African-American cooks and caterers--have been savored at Jewish Passovers in the American South for generations.