This year the first seder of the Jewish spring holiday Pesach (Passover) is Monday, April 18. Jews around the world – including Jewish military personnel at combat outposts in Iraq and Afghanistan – will celebrate at a ceremony that includes special foods for the holiday.
In the Jewish holiday book Seasons for Celebration co-authored by myself and Rabbi Karen L. Fox, we have included a few of these recipes.
One such recipe is from Karen’s German-born mother Senta Fox of blessed memory. It is quite a different recipe than the light matzah balls many of us are accustomed to.
Here is the recipe:
Senta’s German Matzah Balls (They’re Supposed to Be Heavy!)
4 (kosher for Pesach) matzahs
2 Tbsp. unsalted (kosher for Pesach) pareve margarine
1 whole egg (or 2 egg whites)
¼ small onion, chopped fine
1-2 tsp. chopped parsley
1 cup (kosher for Pesach) matzah meal, add more if needed
1/8 tsp. pepper
¼ tsp ginger
1/8 tsp. nutmeg
1 tsp. salt, to taste
Crumble the matzahs and soak in warm water. Drain water and squeeze mixture as dry as possible. Melt margarine in frying pan; add onions and fry until golden.
Add matzah mixture, stir for a few minutes until warmed. Remove from heat. Add in eggs, spices, parsley. Mix thoroughly and let stand in refrigerator for ½ hour.
Remove from refrigerator and shape mixture into balls (the size of a quarter); roll balls in a little matzah meal to hold the shape. Put on paper plates and store flat. May be frozen if done ahead.
Before cooking test one matzah ball by putting in boiling water or soup. If it separates, roll each matzah ball in a dusting of additional matzah meal. Cook in soup until the matzah balls rise to the top. Recipe makes 6-8 matzah balls.
Note: For those who want lighter matzah balls, use the recipe on the box of matzah meal or the kosher for Pesach mix.