Chicken Soup with Matzoh Balls
Yael's Apple and Walnut Haroset
Papa's Fresh Beet Horseradish
Aunt Gertie's Gefilte Fish
Garden Salad (optional)
Brisket
Sam's Vegetable Kugel
and/or Steamed Asparagus
Beni's Brownies
Passover Popovers
1/4 pound margarine
1/4 teaspoon salt
1 cup water
1/2 cup cake meal
1/2 cup matzo meal
4 large eggs
Preheat oven to 450 degrees. Greased muffin tin. Boil together margarine, salt and water. Add in 1/2 cup cake meal and turn off the heat. Add in 1/2 cup matzo meal and cool for 5 minutes. Beat in eggs, one at a time. Fill muffin cups 3/4 full. Bake 20 minutes. Reduce oven temperature to 350 and bake an additional 20 minutes.
SOURCE: Linda, an iVillage.com Community Member
Chicken Soup with Matzoh Balls
There is much dissension about whether or not the matzo balls should be cooked in the chicken broth or cooked separately and then added in at the last minute. Basically, if you cook the matzo balls in the broth they have a little bit more flavor, but you end up with a cloudy broth. It is a personal preference.
For the Soup:
raw or cooked chicken scraps, meat, and bones
water to cover by one inch
salt and freshly ground peppers
1 onion, chopped
2 large carrots, peeled and chopped
4 celery stalks and leaves, chopped
1 small bunch chopped parsley
For the Ball:
2 eggs, separated
3 tablespoons vegetable oil
3/4 cup matzo meal
1/2 cup hot chicken broth
