I'm not so very Jewish, but I love the food. I love the culture of cooking special things at certain times, and undoubtedly, if exposed to this aspect of another culture, would embrace it just as surely. We celebrated Passover this year, not in a bread-free week aspect, or necessarily a religious holiday aspect, but as a chance to gather friends together and eat. Though we did discuss the symbolism of it all, and the friends were invited to to their first taste of matzoh, their first hallal sandwich, and their first matzoh ball soup.
Making broth is one of the simplest things in the world, and like making bread, turns your house into a gallery of scent. Who could reject the simple smell of vegetables and garlic simmering away?
Broth
Save your vegetable cuttings, peelings (onion skins and broccoli stems, garlic cloves and herbs) and put them in a large pot. Drown them in water and cook them all day (at least 3 or 4 hours) on a very low heat. Strain the mess and use this broth for any soup. If you eat animals and have some bones/skin/cartilage, put these things in the pot too.
Matzoh balls (adapted from a recipe available on epicurious.com)
* 4 large eggs, separated
* 1/4 cup chicken fat (reserved from broth, if available) or pareve kosher-for-Passover margarine, melted, cooled
* 2 tablespoons chopped fresh parsley and dill
* 1/2 teaspoon coarse kosher salt
* 1/4 teaspoon ground black pepper
* 2/3 cup unsalted matzo meal
Stir egg yolks and next 4 ingredients in medium bowl to blend. Beat egg whites in another medium bowl until stiff but not dry. Fold whites into yolk mixture alternately with matzo meal in 3 additions each. Cover and chill until cold and firm, at least 1 hour and up to 1 day
Form balls from the chilled matzoh meal (this makes enough for two medium-sized balls for 8 people), and reserve on an oiled tray/plate (this can be done ahead)
30 minutes before dinnertime, bring the broth to a boil and gently drop the matzoh balls into the broth. After 15 minutes, turn them over and continue cooking. To serve, spoon two matzoh balls into each bowl and cover with broth.
Delicious
