Cooking with Kids: A New Matzoh Ball Soup
My all-time favorite holiday is Passover. Even as a kid, I couldn’t wait for the big Seder where we’d all sit around the table
patiently (well, sort of) waiting until we could have our first bite of food. Anyone who has been to a lot of Seders knows the very first bite is actually parsley dipped in salt water. Not exactly worth waiting for, but soon after comes the matzoh ball soup which in my estimation is the very best part of the meal.
This year we decided to try a new recipe: Dill Matzoh Ball Soup, which includes both dried and fresh dill instead of the usual parsley. The kids took turns operating the mixer and were beyond fascinated by the idea that clear egg whites turn white and stiff.
While the matzoh ball mix was chilling, we peeled and sliced carrots for the soup and boiled up the water for the matzoh balls. When the mix had sufficiently chilled, the kids begged to roll up the balls themselves. I was hesitant at first, because I usually drop rolled-up balls directly into the boiling hot water. This time I improvised, letting the kids alternate rolling balls and placing each ball onto a slotted spoon that I submerged into the water.
After all the balls had been made, we covered the pot, scrubbed our hands, and waited patiently (no peeking) for our little dumplings to fluff up. (Note: We always cook our matzoh balls an extra 15 minutes (45 total) so that they float in the soup instead of sinking to the bottom.) While the balls simmered away, we heated up the broth and cooked up our freshly sliced carrots. Before we knew it, it was time to “test” the soup. My little taste testers approved! Looks like we’ve got a new soup recipe for our Seder, and a new Passover tradition in the kitchen.