Matzo balls, the Passover staple made from ground, unleavened bread, are getting ever cheffier spins. Try to catch one near you!

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At Philadelphia's Sbraga, chef Kevin Sbraga fries his matzo balls, then adds house-made sauerkraut, Russian dressing and pickled apple.

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Cheff Matt Deliso of NYC's Blue Ribbon Bakery Kitchen infuses his matzo balls with fresh, black Burgundy truffles.

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Hit Fort Worth's Grace for chef Blaine Staniford's matzo balls, which pass for traditional until your first bite: There's foie gras mixed in.

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Chef Katsuji Tanabe of LA's Mexikosher amps up his matzo balls with beef chorizo. Pork chorizo wouldn't fly at a kosher joint.

By David Farley