As our friends in the Jewish faith prepare to celebrate Passover, we at Grico’s wanted to share some homemade recipes for your celebrations at home.
Before we begin, for those unfamiliar with Judaism we wanted to share some Passover traditions.
What is Passover?
One of the most sacred and widely observed holidays in the Jewish religion, Passover “commemorates the story of the Israelites’ departure from ancient Egypt.”
Passover is a weeklong celebration full of rituals including the traditional meal known as a seder, which focuses on the removal of leavened products from their home and the retelling of the exodus tale.
This year, Passover will begin at sundown on April 8, 2020, and end on sundown on April 16.
What Are Common Passover Traditions?
One of the most important rituals followed during Passover is the abstinence from leavened food products. In replacement of bread, many in the Jewish faith will eat a flatbread called matzo. The tradition explains that in the rush to flee, the Hebrews did not have time for their bread to rise, or, another tradition states that the matzo was lighter to carry.
Another important part of Passover is the two-night religious feast known as a seder. In the middle of each table is a seder plate that contains the staple Passover foods like matzo, bitter herbs, a lamb shankbone and a mixture of fruit, nuts, and wine.
Are you preparing a seder feast and need help finding recipes? My Jewish Learning has a lengthy list of recipes for you and your family to enjoy this Passover. Today, we’re taking a look at one recipe in particular that we think those of the faith and those who just wish to try new dishes, may enjoy.
Chicken Soup and Matzah Balls by My Jewish Learning – Passover Recipes
Who doesn’t love chicken soup? And when you replace your boxed noodles with homemade Matzah Balls, your family will be sure to love this comforting meal.
To make the soup portion of this recipe you’ll need:
- 6 quarts of water
- 1 whole chicken
- 2-3 large carrots, chopped
- 3 ribs of celery, chopped
- 1 onion, cut in half
- 1 medium turnip or 2 small turnips, chopped
- 2 parsnips, chopped
- 1 bunch of dill
- 1 bunch of flat-leaf parsley
- 1/2 Tbsp whole peppercorns
- few sprigs of thyme
- salt and pepper to taste
- 1/2 tsp turmeric for color
Ready to begin?
- Add chicken and vegetables in a 16 or 20-quart pot and cover with 6 quarts of water.
- Make a herb mixture with the fresh dill, parsley, peppercorns, and thyme and add to the pot.
- Bring the pot to boil and let simmer for 1 hour. Continuously skim the foam off the top.
- Remove chicken and veggies from the pot. Allow soup to simmer an additional hour with the cover on.
- Shred chicken while still warm. Save about half to put into the soup, use the rest for other dishes.
- Allow soup to cool, and place in the fridge. Skim any remaining fat off the top.
- Reheat to serve. Add chicken, matzah balls and desired vegetables.
Now, to make the matzah balls!
You will need:
- 1/2 teaspoon pareve chicken soup mix (optional)
- 2 tablespoons vegetable oil
- 1 tablespoon grated onion
- 1 teaspoon parsley
- pinch of cayenne pepper
- 1 teaspoon salt
- 4 jumbo egg yolks
- 4 jumbo egg whites, beaten stiffly
- 3/4 cup matzah meal
To make delicious matzah balls follow this recipe!
- Beat the egg whites until stiff and set aside.
- Beat the egg yolks, salt, parsley, onion, oil, pepper, and soup mix until creamy.
- Fold the egg whites into the egg mixture.
- Gradually fold in the matzah meal.
- Cover and chill for 1-1/2 hours.
- Bring a large pot of water to a rolling boil. Add about 1 teaspoon of salt to the water.
- Using the vegetable oil on your hands to avoid sticking, make small balls about 3/4 inch in diameter.
- Drop them into the boiling water.
- Cover the pot tightly and boil for about 30-40 minutes.
From our family to yours– chag Pesach samech!