matzoh Archives - Taste With The Eyes

Beef Soup with Brisket, Horseradish Matzoh Balls

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.

Beef Soup with Brisket, Horseradish Matzoh Balls

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

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Turkey Matzo Ball Soup

Turkey Soup with Poultry-Seasoned Matzo Balls
Egg Noodles, Peas, Carrots, Shredded Turkey

A blend of thyme, sage, black pepper, marjoram, rosemary and nutmeg – this traditional Thanksgiving seasoning adds a unique savory flavor to my Hanukkah matzoh balls.

When Hanukkah falls right after Thanksgiving on the calendar, a special opportunity arises. Here, we are merging the best flavors and recipes of both holidays…With this seasoning, the matzoh balls have a taste reminiscent of turkey!

Turkey Soup with Poultry-Seasoned Matzo Balls Recipe

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Chicken Soup with a Big Comforting Matzo Ball

If this were a normal Passover, I would be in Chicago right now with 15 lbs. of brisket in the oven, a huge pot of chicken soup on the stovetop, plus some 100 matzo balls in production, prepping for a fabulous multi-course meal for my family and friends as I have done for the past two decades.

Since, unfortunately, this is not a normal Passover. I am in Las Vegas, not Chicago. And I’m not cooking a multi-course meal for thirty-five, I’m cooking for one. Just a nice bowl of my chicken soup with a big comforting matzo ball.

Happily, in spite of the global pandemic, we’ll still be holding our Seder and holding tight to tradition. We will all Zoom in on the internet at sundown on Wednesday to retell the Passover story of how we were slaves in Egypt before God led us to freedom with signs and wonders. Each year at Passover we go on a journey in our hearts from slavery to freedom and from sadness to joy. This year is no different in that respect.

Big Matzo Ball Recipe and Matzo Ball Secrets

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My Beautiful Matzoh Ball Soup

Beautiful Matzoh Ball Soup

My Beautiful Matzoh Ball Soup with Herbs and Flowers

Among the many Seder rituals, out of innocence the youngest child who is able asks The Four Questions. The first Question posed, “Why is this night different from all other nights? On all other nights we eat leavened bread or matzoh but tonight we eat only matzoh. Why?”

And to all the children at Seders around the world, the first Question is answered, “This night is different because we eat the unleavened bread called matzoh in remembrance of our ancestors’ haste to escape from Egypt’s bondage as there was no time to let the dough rise.”

Among the many Passover dishes, Matzoh Ball Soup is a perennial favorite.

Beautiful Matzoh Ball Soup

Since 2007, I have shared many a matzoh ball here on Taste With The Eyes. But this year, because winter had been especially rainy, cold, and snowy from LA, to Las Vegas, to Chicago…I am giving an extra nod to rebirth and springtime by adding more green herbs and pretty edible flowers to the soup.

Everyone had the same reaction to this bowl of soup. “That’s beautiful!” they said, so here I present the 2019 version called My Beautiful Matzoh Ball Soup.

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Savory Matzo Brei with Asparagus and Smoked Salmon

Savory Matzo Brei
Asparagus, Smoked Salmon, Onion, Fennel
Sour Cream and Fresh Dill

We eat matzo (unleavened bread) on Passover to remind us of our ancestors’ Exodus from Egypt. Leaving in such a haste, they could not wait for bread to rise. Additionally, matzo is the “bread of affliction” – the food of slavery, it reminds us to be humble and to appreciate our freedoms.

Jett is 10 years old. The morning after our Seder for the first night of Passover, he had Matzo Brei for breakfast. Matzo, butter, eggs with a pinch of salt…and sugar! My cute nephew proclaimed it to be “awesome.” I simply sautéed the water-softened matzo in butter, then added eggs and scrambled it together. I served him the sugar on the side, so he could sprinkle his Matzo Brei with just the right amount. Turns out he likes it pretty sweet, no surprise.

This had me thinking about an adult version of Matzo Brei, a savory rendition celebrating springtime. No vegetable screams spring more than asparagus, and paired with smoked salmon, onion, fennel, dill, and sour cream – the adult version turned out “awesome” as well!