Celebration Food

Last year, we held a seder, and the food was a great journey of discovery for me. We are Presbyterian you see so not exactly schooled in the culinary traditions of this important holiday.  Matzo was one of my favorite discoveries;  when I asked several people to bring them they asked “what flavor?” and I did not know!  I have become an afficionado of matzo meal using it to bread chickens and make meatballs and meatloaf in addition to matzo balls for soup.  The farfel is very unusual, and I have not done enough to figure out how to use it.  I made a farfel kugel that was great but confess that I never used that box!  Recipes wanted!

Anyway, the great wonder for me out of this was the comfort of matzoh ball soup.  Wonderful!  I use canned, organic chicken broth (Trader Joe’s has great and well priced broths). 

Stay away from the recipes on the box - they were weird and tasteless.  Also, I don’t like the looks of those huge matzo balls in the jars at the grocery store.  They look grey and frankly dead.  Try this recipe - it is amazing:

• 2 large eggs
• 2 Tbsp canola oil
• 1/2 cup matzo meal
• 1/2 cup almonds chopped
• 1 Tbsp chopped fresh dill (I use dried in lesser qty)
• 1/4 tsp cinnamon
• 3/4 tsp salt
• 1/4 tsp pepper
• 6 1/3 cups chicken stock

Beat eggs & oil.  Add matzo meal, almonds, dill, cinnamon, salt & pepper and 1/3 cup broth/stock.  Mix well and chill covered.

Boil a pot of salted water then turn to simmer.  roll mixture into 1 inch balls and place on oiled plate.  Cook matzo balls in boiling water for 40 minutes.  If done, the ball will be consistent color throughout.  Remove balls.

When ready to serve, heat stock and add balls to warm for at least 5 minutes.

Serves 4-6 people.