With the arrival of spring, grocery store shelves begin to show an abundance of seasonal products. Spring fruits and vegetables appear in the produce section, while grilling displays are assembled in the meat section. However, it is the featured section of kosher foods for Passover that peaks my curiosity.
Most the year, kosher foods are relegated to the specialty food corner. But during Passover, which started at sunset Monday and will end Tuesday, these unique items become a dominate fixture at the front of many grocery stores. Though it is easy for many to walk past this featured selection, I occasionally stop and read the label of one or two items.
My favorite item is matzo, the unleavened cracker-like bread that is an essential part of the Passover story. When the Hebrews left Egypt, it was done in such a hurry that the bread was unable to rise. The matzo eaten at the Passover Seder, the celebration meal, is symbolic of the immediate departure the Hebrews. I like matzo straight out of the box, but more often, it is accompanied by a little peanut butter and jam, or a thin spread of butter or chicken salad.
One of the most unique ways to use matzo is in the preparation of matzo ball soup. When searching for recipes, I came across one from Sarah Carey of Martha Stewart’s “Everyday Food” fame. The special preparation of her matzo balls with whipped egg whites made for a very light final product. If you are unable to find the matzo meal, the “crackers” can be crushed in a food processor or in a plastic bag with a rolling pin. If you choose to use a prepared stock instead of making the one from the recipe, olive oil can be used in place of the chicken fat.
Matzo Ball Soup
Serves four
Ingredients
For the Chicken Stock:
• four medium carrots, cut into thirds
• five pounds chicken bones, such as wings, necks, and backs, rinsed
• three stalks celery, cut into thirds
• two medium yellow onions, halved
• five whole black peppercorns
• one bay leaf
For the Matzo Balls:
• four large eggs, separated
• Salt and pepper
• 1/4 cup seltzer
• 1 cup matzo meal
• four carrots, sliced
• Dill sprigs, for serving
Step 1: Make broth: Add chicken bones, large carrot pieces, celery, onions, peppercorns, and bay leaf to a large pot. Fill with enough cold water to cover ingredients by two inches and bring to a rapid simmer over medium-high. Reduce to a gentle simmer and cook for two hours. Strain through a fine-mesh sieve and discard solids. Let broth cool, then refrigerate in an airtight container for five days (or freeze up to six months).
Step 2: Make matzo balls: Using a small spoon, gently scrape away any fat that has solidified on surface of broth. Warm 1/4 cup fat in the microwave, reserve remainder for another use. In a large bowl, whisk together fat, 1/4 cup broth, egg yolks, salt and pepper. Whisk in seltzer, and immediately fold in matzo meal. In a separate bowl, with a mixer, whip egg whites until stiff peaks form. In batches, scoop egg whites into matzo meal until just incorporated; refrigerate 20 minutes.
Step 3: Bring a large pot of lightly salted water to a boil. Wet hands, form matzo mixture into 1 1/2-inch balls, and drop into boiling water. Reduce to a simmer, cover, and cook until matzo balls are puffed and tender, 25 to 30 minutes.
Meanwhile, in a medium pot, bring eight cups broth to a simmer. Season with salt. Add sliced carrots and simmer until tender, about seven minutes. With a slotted spoon, remove matzo balls from water and divide among four bowls. Ladle broth and carrots into bowls and top with dill springs.
