Passover is one of the most sacred and widely observed holidays in Judaism. It honors the story of the Israelites’ departure from ancient Egypt, where they were enslaved by the pharaohs. Passover this year begins before sundown on Monday, April 22, and ends after nightfall on Monday, April 30.
Jews observe the weeklong festival with a number of important rituals, including a traditional Passover meal known as a seder, along with the abstinence of leavened foods and telling the story of their flight out of Egypt and into the desert.
On the first two nights of Passover, families and friends gather for the seder.
A seder plate at the center of the table contains other Passover foods with particular significance to the exodus story, including matzo, a lamb shank bone and a mixture of fruits, nuts, wine and a charoset, which represents the mortar Jews used while bonding bricks as slaves in Egypt.
Herb Garden Matzo Ball Soup
Recipe by: LEAH KOENIG
This comforting soup is perfect for a chilly night with its light and fluffy matzo balls,
Tender chicken, and a soothing, savory broth. Each bowl is sprinkled with a mixture of herbs, lemon zest, and edible flowers to add a pop of fresh flavor and color. For denser, less fluffy matzo balls, cook for slightly less time.
MATZO BALLS
4 large eggs, lightly beaten
1 cup matzo meal
1⁄4 cup seltzer
1⁄4 cup neutral vegetable oil
2 Tbsp. finely chopped mixed fresh herbs (such as parsley, dill, chives, and fennel fronds)
1 tsp. kosher salt
SOUP
12 oz. medium carrots, peeled, divided 1 (31⁄2-Ib.) whole chicken. cut into 8
pieces
1 Ib. medium-size yellow onions,
halved lengthwise
1 medium (about 13-oz.) fennel bulb,
quartered, 1⁄4 cup packed fennel fronds reserved
2 large celery stalks, trimmed and halved crosswise
1⁄4 cup loosely packed fresh flat-leaf parsley sprigs
6 medium garlic cloves, smashed
2 fresh or dried bay leaves 10 cups cold water
10 cups cold water
1 Tbsp. plus 1 tsp. kosher salt, plus more to taste
1 tsp. black pepper, plus more to taste
ADDITIONAL INGREDIENTS
1⁄2 cup packed fresh flat-leaf parsley leaves
1⁄2 cup packed fresh dill fronds
1⁄4 cup sliced fresh chives
1 Tbsp. grated lemon zest (from 1large lemon)
Edible flowers (optional)
1. Make the matzo balls: Stir together eggs, matzo meal, seltzer, oil, chopped mixed herbs, and salt in a large bowl. Cover and refrigerate 30 minutes.
2. Meanwhile, bring a Dutch oven filled with generously salted water to a boil over medium-high. Reduce heat to medium- low to maintain a simmer while you shape the matzo balls.
3. Using lightly moistened hands, scoop out chilled matzo mixture by heaping tablespoonfuls, and roll into balls, care- fully adding each ball to simmering water after you shape it. (You will have 18 to 20 balls total.)
4.Cover Dutch oven; simmer matzo balls until tender and puffed, 45 to 55 minutes.
To test for doneness, remove 1 matzo ball from water, and cut in half. It should be uniformly pale in color throughout. Remove from heat. Remove matzo balls from water, and transfer to a plate. Let cool 30 minutes. Proceed with making soup, or refrigerate matzo balls in an air- tight container up to 1 day.
5. While matzo balls cook, make the soup: Cut 2 carrots in half crosswise, and
place in a large stockpot. Add chicken, onions, fennel bulb, celery, parsley sprigs, garlic, and bay leaves to stockpot. Cover with 10 cups cold water. Bring to a boil over high. Reduce heat to medium-low, and gently simmer, partially covered, until chicken is very tender and falling off the bone, about 1 hour and 30 minutes, occasionally skimming any foam that accumulates. Soup should maintain a very gentle simmer; if it starts to bubble too vigorously, nudge the heat down a little.
6. While soup cooks, cut remaining carrots into thin (1 1⁄2 × 1/16 × 1⁄16-inch) julienned strips. Set aside.
7. Remove chicken from stock mixture; transfer to a cutting board, and let stand until cool to the touch, about 10 minutes. Meanwhile, place a fine wire-mesh strainer over a large heatproof bowl; pour stock mixture through strainer. Discard solids. Return strained stock to stockpot; stir in salt and pepper. Add julienned carrot strips. Bring mixture to a simmer over medium-low. Simmer, covered, until carrots are tender, about 10 minutes.
8. Remove and discard chicken skin and bones from meat. Shred meat into bite- size pieces. Return shredded chicken to stockpot, and return to a simmer over medium-low. Simmer until warmed through, about 2 minutes. Season with additional salt and pepper to taste.
9. Place parsley leaves, dill fronds, chives, lemon zest, and reserved fennel fronds on a cutting board; roughly chop mixture, leaving some larger pieces intact.
10. Place 3 or 4 matzo balls in each of 6 bowls: top evenly with soup. Generously scatter bowls with herb mixture. If desired, decorate with a few edible flowers. Serve immediately.
MAKE AHEAD: Cooled matzo balls stored in an airtight container can be stored in an airtight refrigerator up to1 day.
SERVES 6
