Beef Soup with (Leftover) Brisket
Horseradish and Chive Matzoh Balls
What is special about the last day of Passover?
While the Children of Israel were in their homes in the middle of the night, God struck the Egyptians with the plague of the firstborn – all the Egyptians’ firstborn died. This plague drove the Egyptian king, Pharaoh, to tell the Israelites – “Get up and get out from among my people!”
They hurriedly left Egypt in the darkness, and for six days wandered through the Sinai desert until they reached the shores of the Red Sea. Meanwhile, Pharaoh changed his mind to set them free and sent his army of soldiers and chariots after the newly liberated nation.
As the Israelites stood on the banks of the sea, the Egyptian army came up behind them. They were caught between the sea and the pursuing army, with no reasonable chance of salvation.
Then the Lord told Moses to raise his staff and stretch out his hand over the sea and split it, and the Children of Israel came in the midst of the sea onto dry land.
Excerpted and edited from RABBI SHMUEL RABINOWITZ Published APRIL 9, 2020 in the Jerusalem Post here.
Unlike the light Seder Course of Chicken Soup with Matzoh Balls, this hearty beef soup for the end of Passover is the main course. It uses up many ingredients from the prior week.
Fresh chunky carrots, parsnips, celery, and leeks are simmered in beef broth. Leftover brisket is cut into bite-sized cubes and re-heated in the savory soup. And here, the matzoh balls are flavored with zippy horseradish and chives to complement the beef.
Beef Soup with Brisket and Horseradish Matzoh Balls Recipe
Horseradish and Chive Matzoh Balls
- 2 large eggs
- 2 tablespoons of extra virgin olive oil
- 1/8 t. allspice
- several grinds of black pepper
- 1 1/2 T. fresh horseradish, grated
- 1 T. chives, finely sliced
- 1 packet 2 1/2 oz. matzoh ball mix
In a small bowl, whisk eggs with olive oil. Stir in the spices, horseradish, and chives.
Add one packet matzoh ball mix. (I like reduced sodium Manischewitz). Mix with a fork until completely incorporated, but don’t over-mix.
Place matzoh ball mixture in refrigerator for 20 minutes.
In the meantime bring a large pot of water to a boil.
Wet hands and roll chilled matzoh ball mixture into nine or ten balls.
Drop balls into boiling water. Cover. Lower the heat to medium-low (not simmer).
Cook for about 25 -30 minutes, do not lift lid while cooking!
Remove balls from water with a slotted spoon.
Beef Soup with Brisket
- leftover brisket
- beef broth (store-bought or homemade)
- carrots, peeled and cut into chunks
- parsnips, peeled and sliced
- celery, sliced
- leeks, sliced
- olive oil
- salt and pepper to taste
Remove any sauce from leftover brisket. Cut brisket into bite-sized chunks.
Simmer carrots, parsnips, and celery in beef broth until tender, about 20 -25 minutes. Add brisket to heat through. Taste for seasoning.
Meanwhile, sauté leeks in olive oil until soft and starting to turn golden. Add leeks to the soup just before service.
Ladle hot soup into warm shallow bowls. Place two or three matzoh balls in the center. Add a drizzle of olive oil if desired. Garnish with fresh grated horseradish and sliced chives.
The Last Day of Passover
We commemorate the Parting of the Red Sea when celebrating the last day of Passover. We remember those great moments of courage. And the wondrous event that occurred, God split the sea in two, and the Children of Israel safely passed through it unto freedom.
We tell the story of our Exodus from Egypt to our children, and they will tell it to their children, and it will be told again and again. Shalom, Peace. We pray for peace for everyone. Next year in Jerusalem, next year may everyone be free.