Matzo balls, or kneydls, are a Jewish dumpling made from the ground up crackers made from unleavened bread that Hebrews eat during Passover. In case you are wondering, the largest matzah ever made weighed 267 pounds.
This past Thursday, our friend Joseph invited us to an abbreviated feminist seder that had everything from the traditional seder plate, a vegan seder plate, to endless wine, raspberry macaroons, and green bean casserole. It was an amalgamation of the traditional and nontraditional, incorporating modern feminism with old stories we all knew.
Matzo Ball Soup
3-4 small Potatoes
3 big Carrots
3 cloves Garlic
2 cartons of dark Veggie Broth (something mushroom-y)
2-3 c. Water
Salt and Pepper
1 c. matzo meal
4 eggs, lightly beaten
2 1/2 T. Vegetable oil
2 tsp. Salt
1/2 tsp. Black Pepper
2 tablespoons vegetable stock
Mix all matzo ball ingredients in a bowl. Cover and place in the refrigerator for 30 minutes.
Toss the leeks, garlic, oil, and potatoes together. Let simmer until potatoes have started to soften.
Add the broth and bring to a simmer with carrots and parsnips as well.
Bring to a boil until you can try all the veggies and be happy with them. Now season the soup to your liking! I think we threw in some basil, but other great options include some bay leaves or oregano.
Form small 1 inch balls from the matzo ball mixture. In a separate pot, bring a couple cups of water (salted) to a boil then reduce to a simmer. Add the matzo balls and cover the pot. Wait until they float and are at the perfect consistency. Once they are finished, add the matzo balls at your own whim!
Easy, right? Serve with matzah and enjoy! Happy Passover!
Francisco and Mimi