For Passover

Passover is the Jewish Holiday celebrating Freedom from Slavery in Egypt and the idea of liberation.  Passover includes the retelling of the history of the Jewish exodus from Egypt. The history is read with family and friends around the dinner table.  It is followed by a wonderful meal.  At the end of the meal is joyous songs are often sung.

Here is the family recipe from my mother-in-law for Matzah Balls which is added to Chicken Soup.  It is one of the many courses in the Passover Meal.

Matzah Ball

Note: This recipe makes ONLY 7or 8 balls really only enough for 3-4 people

4 eggs beaten

1/2 cup warm water

1 teaspoon salt

1 cup matzo meal

1 tablespoon of chicken fat for each egg – see below for directions on how to make chicken fat make this the night before

The next day take the mix, oil your hands a bit and make walnut sized balls.

Bring a large pot of water to a boil.

Add one teaspoon salt.

Reduce boil to a simmer.

Cover the pot.

Simmer about 20 minutes. The Matzah Balls will float on top.

Add the cooked balls to chicken soup.

Chicken Soup

Cooking/Simmering time at least 3 to 8 hours or more

Heat ingredients listed below in a large pot.

After ingredients are heated turn to Simmer for the rest of the cooking.

When the ingredients heats initially there will be foam on top of the water.

Remove the foam that forms and discard it.


Two cut up chickens.

Add 1 lb. cut up carrots

Add at least 2-3 stalks celery

Add a bay leaf and a bit of thyme

Add nutmeg and pinch saffron (optional)

Add a handful of parsley.

Add parsnip, turnip, and three leeks

Add 4 cut in half onions

Dill and additional parsley are needed to complete soups flavor before serving.

At end of cooking take a large pot with a strainer on top of the pot.

Pour the chicken into the new pot. Strain out soup while straining push down on the contents of the soup to get all the soup and flavors into the new pot.

Let cool in pot a bit.

Fill up the sink with ice and cold water.

Put the pot in the sink.

Cool off pot.

Put it in refrigerator.

The next day take fat off pot

This is the chicken fat that is used for the Matzah Balls.

Before serving, cooked soup, add more parsley and fresh dill.  Strain out the dill and parsley. Serve hot.

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