Matzo Ball Soup for Passover!

Happy Passover! 

With spring comes Passover, a Jewish celebration that marks the Israelites freedom from slavery. But the holiday also symbolizes rebirth and celebrates community and family with a traditional seder on the first night of the eight-day celebration. This is where we dig into delicious traditional dishes like matzo ball soup! 

At Mariano’s Skokie store, we partner with Skokie-based Kosher catering company Zelda’s to provide traditional prepared Passover foods to our customers. But if you’re ready to tackle the recipes yourself, Linda Neiman, president of Zelda’s Catering, shared their recipe for the perfect matzo ball soup. Make it, share it with loved ones, and use the opportunity to connect and reflect with loved ones. Chag Sameach!

Ingredients:

For the soup:

• 2 cups onion, chopped

• 1 cup carrot, chopped

• 1 cup celery, chopped

• 4 garlic cloves, peeled

• 1 5-pound chicken, cut into 1/8ths

• 1 gallon water

• 1 rosemary sprig

• 1 thyme sprig

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 parsley sprig

• 2 bay leaves

For the matzo balls:

• 4 eggs

• ½ cup seltzer

• 1/3 cup oil

• 1 cup matzo meal

• 1 teaspoon baking powder

• ¼ teaspoon salt

• ¼ teaspoon garlic powder

• ¼ teaspoon onion powder

• ¼ teaspoon white pepper

• 10 cups water

Instructions:

For the soup:

1. In an 8-quart stock pot, heat a splash of oil over medium-high heat.

2. Add onion, carrot, celery and garlic. Sauté until brown, 2-3 minutes.

3. Add chicken, water and remaining ingredients.

4. Bring to a boil then reduce to low and simmer for an hour and a half.

5. When the matzo balls are ready, add to the soup at least an hour before serving, so they can soak up some broth (but not too much).

For the matzo balls:

1. In a large mixing bowl, combine eggs, seltzer and oil. Whisk with a fork until light and fluffy.

2. In a medium bowl, combine matzo meal, baking powder, salt, garlic powder, onion powder and white pepper. Mix until well combined.

3. Slowly add the dry mixture into the wet mixture and stir until evenly combined. Refrigerate for 20-30 minutes.

4. Bring water to a rolling bowl, then reduce heat to a simmer. Scoop the matzo batter into 2-ounce or 2-inch balls.

5. Drop matzo balls into simmering water and let cook for 30-40 minutes. Remove from water and place on cookie sheet to cool. Cover with plastic wrap to prevent drying.