Passover: The Real Thing

Thursday, 09 Apr 2009


After last night’s Passover 2.0, we needed to go back to the basics.  That means only one thing:  Matt’s mom’s chicken soup with matzo balls.  I had one container left in the freezer of this liquid gold.  All I had to do was make some matzo balls.  Since this was the last bit of soup left, next time I will attempt to make the soup, and maybe even share the recipe with my mother-in-law’s permission.


The matzo balls aren’t so hard with a little help from Manischewitz.  Just follow the directions on the box and they’re great.  It takes about 40 minutes, factoring in refrigerating the mix and then boiling the matzo balls (as seen below).   You form the mix into one-inch balls and they grow to be about two inches in diameter as they cook.


I also made another batch of Bibb Lettuce Salad with Horseradish Dressing — as seen in yesterday’s Passover 2.0 — a great Passover dish that includes hardboiled eggs and horseradish.



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