Passover Menu: 11 Recipes to Try This Year
Deeply rooted in history, Passover is a holiday rich in traditions, food included. You may have recipes that have been handed down through the generations of your family — it just wouldn’t be Passover without them at the table. But every now and then, you may want a new take on an old classic, or you might need to find a way around an allergy. Whether your menu is comprised of traditional brisket or food allergy-friendly fare, we’ve rounded up 11 recipes to help you start planning Passover meals.
1. Matzo ball soup
For a quick and easy matzo ball soup, turn to this recipe, from Aviva Goldfarb on PBS. It has a serving size of two cups and makes eight servings.
- 1 package (4.5 ounces) matzo ball mix (sold in supermarkets with kosher foods)
- 4 eggs
- ½ cup vegetable oil
- 2 teaspoons salt
- 64 ounces reduced-sodium chicken or vegetable broth
- 3 large carrots, sliced
- 3 stalks celery, sliced
- 1 tablespoon chopped fresh dill
- ¼ teaspoon black pepper, or to taste
Directions: Prepare the matzo ball mix according to the package directions. (For most packages, mix the matzo meal with 4 beaten eggs and ½ cup oil, stir, and refrigerate for 15 minutes. Do not over-mix.)
Set a large pot of water to boil. Once it boils, add salt to the boiling water. Using wet hands, gently form the matzo ball mixture into 1-inch balls and carefully drop them into the water. Cover the pot and cook them for 30 minutes (reduce heat if necessary, to keep it at a low boil).
After adding the matzo balls to the boiling water, bring the broth to a boil in a separate large pot. Add the carrots and celery and simmer for 15 minutes. When the matzo balls are cooked, using a slotted spoon, carefully remove them from the salted water and add them to the pot with the vegetables. (At this point you can serve the soup immediately or refrigerate it for up to three days). Add the dill and black pepper and serve hot, making sure to put a matzo ball and some vegetables into each bowl.