Passover has to be one of my favorite holidays, because it symbolizes the beginning of spring and for me, that means spring cleaning. Purging of all the things I've hoarded over the past year, and doing away with what we don't need anymore - which is always a lot more than we would think! It also means that I get to be creative in the kitchen and avoid anything that rises: think yeasty related. I don't go super hardcore, but I do like to keep this tradition alive in our family and have fun telling the stories to my daughter (who thinks it's super cool to eat a matzoh sandwich).
One of my favorite dishes to make is my special twist on matzoh ball soup. I've tried to make a million different versions, but this one is by far my favorite, and even my daughter, the princess of head shaking "no-no" whenever the bowl comes near her, devoured hers last night. A wonderful, soul-filling dish that keeps the tradition alive as well as feeds our hungry bellies!
1 stalk celery, diced
1 large carrot, diced
1 large onion, diced
1-2 cloves garlic, minced
1tsp dried thyme
handful of fresh parsley leaves, chopped
5-6 cups vegetable stock
3 eggs
1/2 cup matzoh meal (if you don't have it, take a few matzoh crackers in the blender and blitz them into a fine powder)
2Tbsp olive oil
splash of water
salt to taste
*optional, but recommended: chopped spring onions and parsley, toasted sesame oil
Beat the eggs in a bowl and set aside. In another bowl, mix the matzoh meal, salt, water and oil. Slowly add this liquid mixture to the beaten eggs, and mix to combine - if it seems too dry, add a bit more water, or if it is too wet, add a bit more matzoh meal. The consistency should almost hold together, but not quite - then put it in the fridge for at least 30 minutes or even overnight to chill.
In a large pot, drizzle some extra virgin olive oil and add the onions and garlic. Saute until the onion is translucent and the garlic begins to brown. Next add the carrot and celery, stirring to coat in oil, cooking for about another 5 minutes. Add the stock and bring to a simmer. Once it's at a simmer, take two soup spoons, and make small balls with the chilled matzoh mixture (you can also use your hands). Place each ball gently into the simmering soup mixture, one by one. Try not to completely overcrowd the pot, as they really expand in the cooking process.
Once you've made and simmered all the matzoh balls, cook in the liquid for 35-40 minutes. When you're ready to serve, my favorite way is to drizzle a bit of sesame oil in the bottom of each bowl, along with a healthy sprinkle of chopped parsley and spring onions. Make sure you divvy up the matzoh balls evenly amongst your guests or you'll have trouble!!







