My favorite dish at the Seder Dinner is the Matzah Balls! They’re delicious and I have enjoyed them as a stand alone dish and in soup (my fave!)
I don’t celebrate Passover, but I have been fortunate to have been invited to a few Seder dinners with my neighbors and friends. I was always so struck by the care and meaning that went into every aspect of this holiday meal. All the special foods that are enjoyed at Passover are also food for thought – “Every item on the Seder plate abounds in meaning and allusion” – Chabad.org. To learn more, here’s a link for descriptions of each of the foods, the reason why it’s included, the method of preparing it, and its role in the Seder meal - Introduction to the Seder Plate>
- 2 eggs slightly beaten
- 2 tablespoons oil or chicken fat
- 2 tablespoons soup stock or water
- 1/2 cup matzah meal
- 1 teaspoon salt
- Beat eggs slightly with fork. Add other ingredients, except matzah meal, and mix.
- Add matzah meal gradually until thick. Stir.
- Refrigerate for 20 minutes in covered bowl.
- Wet hands and form into balls.
- Drop balls into bubbling chicken soup or into a large wide pot filled with 1 quart water seasoned with 1 tablespoon salt that has come to a boil.
- Cook for 30 minutes.
Yields 4 balls per each 1/4 cup of matzah meal.