Keeping traditions. Remembering the past. Honoring our heritage. The holiday of Passover marks the exodus of the Jewish people from slavery in Egypt. So rushed to escape were the Jews, that their bread did not have time to rise. Instead, they ate Matzoh, or unleavened bread. Typically, Jews replace all bread and bread products with Matzoh for the eight days of the Passover holiday.At the core of Jewish Passover cooking is Matzo Ball Soup - and it is so good.
RECIPE INGREDIENTS:
1 Box of Matzo Ball Mix
2 Eggs
2 Tablespoons Vegetable Oil (-OR- Schmaltz if you are lucky enough to have it)
2 1/2 quarts cold water + 2 Teaspoons salt
1 pot of wholesome Chicken Soup (From scratch - again if you are so lucky)
Our young chef begins by adding 2 eggs to a small bowl.
2 Tablespoons of Vegetable Oil are added to the egg.
Our chef then thoroughly mixes these two ingredients.
1 packet of Matzo Ball Mix is added to the mixture.
Our chef again combines the ingredients, covers the mixture and places it in the refrigerator for 15 minutes.
A stock pot is filled with 2 1/2 quarts water, to which 2 Teaspoons of Kosher Salt is added. The pot is put on the stove at high heat and brought to a boil.
With wet hands to prevent sticking, our chef then forms the batter into balls, approximately 1 inch in diameter.
The Matzo Balls are dropped into the boiling water (by an adult, please) tightly covered and allowed to simmer for 20 minutes on reduced heat.
I do highly recommend chicken soup from scratch. It is nothing more than chopped carrot, onion, celery, a kosher chicken, kosher salt and a bay leaf or two thrown in for good measure. Cook on a very low simmer for 3 hours - I like to boil my soup until the chicken is literally falling off the bone.
Chag Sameach. Matzo Ball Soup, a tradition of centuries a true goodness for the soul.
