It’s tonight. The first seder, that is. A favorite of Jews and non-Jews alike, matzo ball soup is a prelude to the seder meal. You sit for hours remembering when we were slaves in Egypt and then, after the bitter herbs, charoset, and who knows what else, your lips are graced with that delicious, warm, gentle soup. It’s a personal fave (can you tell)? So in honor of that fabulous seder tradition, I’ve decided to post some favorite recipes below. I’d love to know if you have any hidden tricks for your matzo ball soup…something that make it unforgettable? The new Executive Producer of Radio Boston, Iris Adler, volunteered her mother’s secret: soda water.
Happy Passover to all and whether you celebrate….or not….get yourself some soup.
Matzo Ball “Traditional Recipe” from Episcopalian Bridget Moloney. She calls herself a “cafeteria observer,” and despite not having a Bubbie (or in my case, an Oma) to train her in the art of Jewish cooking, her recipe from Bon Appetit is fabulous. Here’s another great option from Smitten Kitchen.
For the Vegans out there, blogger Vegan Bits offered this great animal-free recipe from Vegan with a Vengeance.
And for our gluten-free folks, here’s an option for you from Elana’s Pantry.
What if you’re looking for other Passover-esque recipes? Boston’s own Kosher Camembert assembled a beautiful list of options HERE.