Cecil's

The matzo ball soup at Cecil's starts with its chicken broth, cooked for hours until the vegetables and bones have given up their flavor, with little dots of rendered chicken fat on the surface. Each bowl comes with a massive, tender poached matzo ball, large hunks of carrot and celery and juicy pieces of chicken. It is the soup to order at this St. Paul deli when the sniffles show up and there is no bubbe close by.

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Cecil's has operated as a Jewish deli, bakery, and market in Highland Park since 1949. Corned beef, pastrami, chopped liver, matzo ball soup, and rye bread sustain the old school menu. Mpls.St.Paul Magazine's current restaurant coverage includes the deli as a longstanding St. Paul institution.

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