Passover delicacies

This Passover, I would like to share with you recipes for matza-ball soup, potato noodles and chopped liver.

Chicken soup with matza balls (photo credit: PASCALE PEREZ-RUBIN)
Chicken soup with matza balls
(photo credit: PASCALE PEREZ-RUBIN)
The two most important meals on the Jewish calendar are Rosh Hashana and Seder night.
We prepare our menus weeks in advance and invite over loved ones to share this special meal.
This Passover, I would like to share with you recipes for matza-ball soup, potato noodles and chopped liver.
Matza-ball soup, which is found across the board among families of Ashkenazi descent, always involves extended cooking of chicken and matza balls. There’s a variety of matza ball recipes – some include eggs or beaten egg whites to make them fluffier.
The recipe I’ve included below calls for ground almonds and herbs, which give the matza balls a different texture and spotted look.
For those who are not avid matza- ball lovers, I’ve included a recipe for potato noodles that you can add to your chicken soup. Or you could always just make an omelette and cut it into thin strips.
And of course, for many people, Seder night would not be complete without chopped liver.
Wishing all of you a happy and kosher Passover!
Translated by Hannah Hochner.
Chicken soup with matza balls
Soup is the penicillin of Jewish mothers around the world. It is a balm for the soul. All of us have our favorite recipes; the following is one of mine.
Makes 6-8 servings
■ 5 chicken thighs, cleaned and rinsed
■ 4 wings and 2 necks, cleaned and rinsed
■ 5 carrots, peeled and cut into large pieces
■ 2 large onions, cut into quarters
■ 1 celery root, peeled, with leaves
■ 1 parsnip, peeled, with leaves
■ 4 celery stalks, including leaves
■ Bunch of parsley, chopped finely
■ 10 stalks of dill
■ Salt and pepper to taste
Matza balls: Makes about 20
■ ¼ cup matza meal
■ ¼ cup walnuts, ground finely
■ ¼ cup blanched almonds, ground finely
■ Leaves from 2 stalks of parsley, chopped finely
■ Leaves from 2 stalks of coriander or dill, chopped finely
■ 1 cup water or soup
■ 1 Tbsp. oil
■ ½ tsp. salt
■ 1-2 eggs
■ ¼ tsp. white pepper
■ A little ginger (optional)
Directions: Pour the water into a tall pot so that it’s halfway full. Add the chicken thighs, wings and necks, and bring to a boil over a medium flame. Drain and rinse well. Put the chicken pieces back in the pot and cover with water. Bring to a boil.
Lower flame and cook for 15 minutes. Remove the foam and fat, and continue cooking.
Add the carrots, onions, parsnip, celery root, salt and pepper. Stir and cook for an hour and a half. Remove foam and fat again and add parsley and dill. Cook for 10 minutes and drain soup. Keep chicken and carrot pieces to serve separately.
To prepare the matza balls, place the matza meal in a bowl. While stirring, add the walnuts, almonds, herbs and water. Add the oil, salt and eggs (if separating, whip egg whites). Add pepper and ginger (optional). Mix well and place in fridge for 30 minutes.
Fill a pot about ¾ full and bring to a boil. Prepare balls of 4-5 cm. diameter and drop them into boiling water and cook for 20-30 minutes in a covered pot. Drain and serve in soup.
Herb noodles
Makes 6-8 servings 
■ 3 eggs
■ ½ tsp salt
■ Pinch sugar
■ 1 cup potato starch
■ 1 cup soda or water
■ 2 Tbsp. dill, chopped
■ 1 Tbsp. chives or parsley, chopped
■ 2 Tbsp. oil
■ Oil spray
Directions: Beat the eggs and then add the salt, sugar and flour. Mix until smooth. Add the liquids and herbs.
In the microwave, heat the oil and add it to the egg mixture while stirring vigorously. Set aside for 15 minutes.
Spray a pan and heat over a flame. Pour in a ladle-full of mixture and pour on pan. Shake pan so mixture covers entire pan. Flip and fry on other side, too.
Place on cutting board and let cool. Then roll it up and cut into 1-1.5 cm. pieces. Prepare the rest of the mixture in the same fashion.
Keep in a closed container in the fridge until serving time. Serve in soup.
Chopped liver
Makes 6-8 servings
■ 500 gr. chicken livers, whole and clean
■ 3-4 medium onions, sliced or chopped
■ 4 hard-boiled eggs ■
½ cup goose fat
For decoration:
■ 1 scallion, chopped
Directions: Roast livers over an open flame. Be sure not to burn or overcook them; it’s enough to just sear them on the outside.
Fry the onion in oil until golden. Drain the oil. Fry the livers and drain.
In a food processor, blend liver, onion and hard-boiled eggs. Season with salt and pepper. Add the goose fat and mix.
Transfer to a serving dish and store in fridge. Just before serving, chop up a scallion and sprinkle pieces on top. Chopped liver can be served with kosher-for-Passover rolls.