Happy Passover! Pass the Matzo Ball!

Bee DIY + Handmade, Holidays

Matzohballsoup00048

Photo and recipe courtesy of Cook, Shoot, Eat

 

As one of the most widely observed Jewish holidays (Yom Tov), Passover is observed as a time to contemplate the endurance the Hebrews’ escape from enslavement in Egypt. Special prayer services, days off work, and holiday meals are commonly observed and this year, it falls on March 30th to April 5th. Everywhere you look you can find matzo, the flatbread made solely from flour and water, which can be made at home! This main symbol of the Passover diet, which abstains from leavened flour products and other ingredients, is featured in this simple and comforting bowl of soup – takes me back to high school days when my Jewish friends shared this at lunchtime!

Ingredients

  • 3 Tbsp.  Chicken fat (olive oil can be substituted)
  • 3 eggs
  • 2 Tbsp. seltzer water
  • 1½ cups matzoh ground
  • 1 Tbsp. fresh parsley, chopped
  • 1 Tbsp. fresh thyme leaves
  • 1 scallion, minced
  • 1 Tbsp. fresh dill, chopped
  • ½ tsp. salt
  • ground black pepper to taste
  • 2 quarts chicken stock (canned or home made)
  • 2 cloves garlic, cut and pressed
  • 1 carrot, peeled and shredded
  • 2 stalks celery, sliced thinly
  • 1 large onion
  • 2 bay leaves
  • oil and water

Directions

  1. Separate eggs. Add egg yolks, olive oil, and seltzer water, blend. Whisk the egg whites until stiff and combine the egg yolk mixture slowly.Add the matzoh, herbs, salt, and pepper. Chill for 2 hours.
  2. In a large saucepan, combine chicken stock, carrot, garlic, onion, celery and bay leaves, bring to a rolling boil. Reduce heat to a simmer, then cover.
  3. Wet hands with a bit of oil or water and form small balls out of the matzoh mixture.
  4. Roll one golf ball-size matzo ball. Place matzo ball in the simmering stock to test the mixture. If the ball falls apart add more matzoh. When desired consistency is reached,
  5. roll all of mixture into golf ball size spheres.
  6. Gently add them to the simmering stock and cover. Cook for approximately 45 minutes. Keep pot covered. Remove bay leaves when done and serve.
  7. The key is not to add too much or too little matzoh. Too much and the balls will be too heavy too little they will fall apart.