Passover Chicken Soup with Horseradish Dill Matzo Balls

Passover, a Jewish holiday commemorating the Exodus from Egypt, is a time for family gatherings, traditional meals, and symbolic foods. One of the most beloved Passover dishes is chicken soup with matzo balls.

Chicken Soup

Passover chicken soup is a comforting and flavorful broth made with chicken, vegetables, and spices. The chicken is typically simmered for hours until the meat is tender and the broth is rich and flavorful. Common vegetables used in Passover chicken soup include carrots, celery, onions, and parsley. Spices may include salt, pepper, garlic, and dill.

Matzo Balls

Matzo balls are a traditional Jewish food made from matzo meal, which is ground matzo (unleavened bread). The matzo meal is mixed with water, eggs, and sometimes other ingredients like onions, parsley, or dill. The mixture is then formed into balls and dropped into the boiling chicken soup. Matzo balls are a light and fluffy addition to the soup, and they soak up the flavorful broth.

Horseradish and Dill

Horseradish and dill are two traditional Passover condiments that are often served with chicken soup. Horseradish is a spicy root vegetable that adds a sharp, pungent flavor to the soup. Dill is a herb that adds a fresh, aromatic flavor. Both horseradish and dill can be added to the soup as a garnish or mixed into the broth itself.

Passover Considerations

When making Passover chicken soup, it is important to use ingredients that are kosher for Passover. This means avoiding ingredients that are made with leavening agents, such as flour or yeast. Matzo meal is a kosher-for-Passover ingredient, as it is made from unleavened bread.

Recipe

Ingredients:

* 1 whole chicken
* 6 cups water
* 2 carrots, peeled and diced
* 2 celery stalks, diced
* 1 onion, diced
* 1/2 cup matzo meal
* 2 eggs
* 1/4 cup chopped fresh dill
* Salt and pepper to taste
* Horseradish and dill for garnish (optional)

Instructions:

1. Place the chicken in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 2 hours, or until the chicken is cooked through.
2. Remove the chicken from the pot and let cool. Shred the chicken meat and return it to the pot.
3. Add the carrots, celery, and onion to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the vegetables are tender.
4. In a medium bowl, whisk together the matzo meal, eggs, dill, salt, and pepper. Form the mixture into 1-inch balls.
5. Add the matzo balls to the simmering soup. Cook for 20 minutes, or until the matzo balls are cooked through.
6. Serve the soup hot, garnished with horseradish and dill, if desired.