Category: Passover (Pesach)

Broccoli Cheddar Jalapeño Scones For Passover

Broccoli Cheddar Jalapeño SconesPassover – Here We Come!

What could possibly go wrong when you mix some broccoli florets with cheddar cheese and diced jalapeño?  I mean, how about the perfect bite?  A heaping tablespoon of yummy perfection, that tastes like broccoli cheddar soup with a spicy kick! Enter my Broccoli Cheddar Jalapeño Scones – and let the drooling begin!

So, here I am again, giving you some fresh new ideas for Pesach food, a non-Gebrochts, no matzah meal recipe and may this will be your new pre-seder fav (to serve alongside my herby cucumber salad)!

This isn’t your cardboard-tasting Pesach food.  Nah, this is a cross between “corn” bread and a savory scone, so how about “brone”? Okay, that probably won’t catch on anytime soon.

Broccoli Cheddar Jalapeño Scones

All About Ease

Here’s the deal with this recipe.  You can either use fresh, raw broccoli (my fav) or, thawed frozen broccoli (my savior for making this easy-peasy).  And we all know how annoying it is to wash broccoli that could be chock-full of bugs (sorry, but it’s true), so why not buy a giant bag of frozen broccoli and make a huge batch of these scones to have during Pesach and all year ’round!

We Want to Hear From You!

And stay tuned for much more Passover recipes coming to you soon from Daniel and me.  We love getting inspiration from other Kosher food bloggers, social media, or just browsing through the hottest cookbook, to give you our spin!  I personally love bringing a new perspective on classic dishes, but if there is something that you’d like for either of us to try out, let us know by submitting your comment below!  Maybe a fresh new take on stuffed cabbage, or macaroons?

Passover may not seem like the ideal time to experiment with new flavors but we say “why not” – let’s break free from what we “think” we know Passover food should be!  And yes, there is SO much more than brisket and matzah pizza! 🙂

Thank you dear readers for your loyalty to MYV, and we wish you all a Chag Kasher V’Sameach, a Happy Passover and Happy Easter too!

0 from 0 votes
Broccoli Cheddar Jalapeño Scones
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Broccoli Cheddar Jalapeño Scones
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Servings: 20 mini scones, approx.
Author: Rachel Katzman
Ingredients
  • 2 cups Almond Flour
  • 1/4 cup Coconut Flour
  • 2 Eggs. whisked
  • 1 tbsp Baking powder
  • 2 cups Diced Broccoli Either fresh or frozen (thawed)
  • 1 Jalapeño, diced Either use fresh or pickled, but if you want to tone down the heat, remove the seeds and ribs. Don't like it hot? Use diced red peppers, or pimentos instead!
  • 1/3 cup Cheddar Cheese, shredded
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/4 cup + 1 tbsp Heavy whipping cream
Instructions

  1. Pre-heat the oven to 325F and line a baking sheet with parchment paper.

  2. Mix all ingredients (except remaining 2 tbsp. of heavy cream) in a giant bowl using a wooden spoon until a thick dough comes together.

  3. Using your hands, add the dough in the center of the pan in a circular square shape.

  4. Cut the dough into big squares and then cut each square on a diagonal to resemble triangles.  You can try and separate the dough once you cut it, but I find it easier to leave as is, then it just comes out like "pull apart" scones.

  5. Using a pastry brush, brush the top of the scone/bread with the heavy cream.

  6. Bake for 30-35 minutes until golden brown.

  7. Serve alongside by herby cabbage salad and a scoop of tuna fish for a hearty pre-seder meal! 

Don’t forget to check out Daniel’s new Passover recipe: Passover Seder Roast

Check out all of our Passover recipes here!

 

Herby Cabbage Salad – perfect for Passover!

Cabbage Salad with Parsley and Mint

I know I say this every year, but how is it Pesach already?  Well, believe it or not, recipes are popping up everywhere for the perfect Passover food.  Today’s recipe is for my Herby Cabbage salad!  This salad is super refreshing on a warm spring day and very simple to put together. You may be thinking that this might be TOO simple to serve during a Pesach meal, but I say why not!  Why does Pesach food have to be super carb-heavy, like you’re constantly in a food coma for 8 days straight?  And what about all that leftover parsley from seder?

Reviving Leftovers!

I know most people that use parsley for “Karpas” use the curly variety, and by all means, that works great in this salad!  The perfect combo of sweet and crunchy cabbage, sharp but mild green onion (or use thinly sliced red onion, if you prefer), tart and acidic lemon juice, salt, pepper, olive oil and of course, a boat-load of herbs.  I LOVE using fresh mint in so many recipes and this combo with the cabbage works so well.  Add in some chopped cucumber, or maybe some fresh chives or basil too (just be sure you wash everything well). This would also be good with a splash of apple cider vinegar

Maybe you have some leftover romaine that you use as “Maror” from seder night?  Chop that up and add it in there too! With salads, anything goes.

Simple.  Delicious.  Now those are words we can all live by!

Wishing you all a very happy, healthy and blessed Pesach – Chag Sameach everyone!

0 from 0 votes
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Herby Cabbage Salad
Prep Time
15 mins
Total Time
15 mins
 
Servings: 4 people
Author: Rachel Katzman
Ingredients
  • 1 10 oz. bag Shredded red cabbage
  • 1/4 cup (or 1 handful) Fresh mint, chopped
  • 1/4 cup (or 1 handful) Fresh parsley, chopped
  • 1/4 cup Mayo homemade or store-bought
  • 1/4 Fresh lemon
  • 1/4 tsp Salt
  • 1/4 tsp Freshly ground black pepper
  • 1/4 tsp Garlic powder
  • 3 Green onions, sliced thin
Instructions

  1. In a large bowl, add cabbage, chopped mint, chopped parsley and sliced green onion. 

  2. Add mayo to a small bowl and mix in salt, pepper, garlic powder and lemon juice and mix well. 

  3. Pour dressing over the salad - make 1 hour ahead of serving so the dressing has time to marry with the cabbage and herbs. 

  4. Serve with matzah and toppings, like feta, cucumber and dill, cream cheese and smoked salmon, or quinoa hummus and sliced beet!

Passover Sweet Potato Knishes

Passover Sweet Potato KnishesWe are making our own Passover Seder for the first time this year, so I was looking for a side that would be traditional but have a bit of a wow factor at the same time.  What is more traditional than a Knish?  The problem is most knishes use a wheat flour dough which is chametz which we do not eat on Passover.  I started out by trying to make a potato starch dough and failed miserably, so I decided to go the “breading” route.  The problem is most breadings (bread crumbs, panko, cereal etc.) are also chametz.  To make my life even harder I wanted to keep this recipe gluten free (non-gebrochts) and nut free.  This ruled out using matzo meal or ground nuts, both commonly used as a Passover friendly breading.

I used an idea I learned from my father and went with potato flakes (AKA instant mashed potatoes). I used them straight out of the box, although in the future I would probably give them a quick whirl in the food processor to give them a finer texture and to hopefully help them adhere a little better.

For something a little healthier don’t forget to check out Rachel’s latest Passover recipe: Cauliflower Hummus and Tomato Herb Flaxseed Focaccia for Pesach!

5 from 1 vote
Passover Sweet Potato Knishes
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Passover Sweet Potato Knishes
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
 

A great snack or side for your Passover Seder. This recipe is gluten free (GF), nut free, and vegetarian. You can easily double or triple this recipe or substitute the sweet potatoes for standard russet potatoes.  If you don't need your knishes to be gluten free or kosher for Passover you can substitute all-purpose flour for the potato starch. 

Course: Side Dish, Snack
Cuisine: Gluten Free, Jewish, Kosher, Passover, Pesach, vegetarian
Servings: 6 Knishes
Author: Daniel Peikes
Ingredients
  • 2 Large Sweet Potatoes
  • 1 Cup Potato Starch Divided in half. If you don't need your knishes to be gluten free or kosher for Passover you can substitute all-purpose flour for the potato starch.
  • 2 Large Eggs Beaten separately
  • 2 Cups Instant Potato Flakes Lightly blitz in your food processor with the "S" blade if you prefer a finer texture
  • Salt and Pepper To taste
  • Oil For Frying
Instructions

  1. Preheat your oven to 375°F.  Poke the sweet potatoes all over with a fork.  Bake until soft.  Remove from the oven and let cool.

  2. Once cooled, remove the skin from the sweet potatoes and mash in a large mixing bowl.  Combine with half the 1/2 the potato starch (1/2 a cup), one of the beaten eggs, and the salt and pepper.  Use a fork to combine thoroughly.

  3. Take about a a golf ball sized amount of the sweet potato mixture and shape it in to a disc. Dust the disc in remaining potato starch, then dip in the other beaten egg, and finally coat in the potato flakes. Repeat until you use all of the sweet potato mixture.

  4. Put about a 1/2" of oil in a frying fan and put on the stove over medium heat. Fry on each side until golden brown.

Cauliflower Hummus & Tomato Herb Flaxseed Focaccia – for Pesach!

Tomato Herb Flaxseed Focaccia

Hello again readers!  Hopefully most of you can take a break from cleaning for Pesach to read what fantastic recipes Daniel and I have to share with you!  This year, I’m going for something a little different (but for me, this is the type of food I eat all year round).  Nothing too weird and definitely items you can find in your grocery store – especially Passover food items.  So let’s get this started!

First – hummus.  I know, chickpeas are not Pesach-friendly for many of us, and some people have used quinoa to make hummus for Passover, but I’m using cauliflower this year.  Sure, I may sound like a broken record, but what DOESN’T cauliflower work for?  Plus…if you get your kids (or picky-eater husband) to eat this, it’s a win-win!  Luckily, my husband eats cauliflower, so, phew!  One thing to note though, traditionally I would put cumin in this recipe but (and I didn’t realize this until now), it’s Kitniyot so, bummer to that.  But I found an interesting option.  Schawarma seasoning!  That, plus hot paprika, some savory roasted garlic, LOTS of lemon and good olive oil and that’s basically it.  Nothing too fancy here.

Cauliflower Hummus with sumac and hot paprika

The other new recipe for you is my tomato and herb flaxseed focaccia.  Can I just say, YUM?  I first got this idea from a cookbook that I LOVE, called Nourishing Meals by Alissa Segersten & Tom Malterre (gluten-free, dairy-free and soy-free dishes) and I’m using their coconut flatbread as a base for this – I just added some fresh lemon juice and zest and extra herbs and garlic to brighten up the flavors a bit.  On mine, I topped with sliced tomatoes, however, if you had cherry tomatoes or sun dried tomatoes or kalamata olives, that would be delish (I’m not a big olive fan, sadly), just slice and stick it in the dough.  This would also be good topped with fresh mozzarella and basil, YAAAAS!  What’s also great about this recipe is that not only is it super easy to make, but it’s egg free, so for all of your vegan guests…this is perfect!

[One thing to note about this…Daniel did some research for me and found out that whole flaxseeds are fine for Passover and don’t need a separate Pesach hechshere. So, I bought a new bag of whole flaxseeds and attempted to grind them up in my mini food processor.  Case in point – it didn’t really work because they’re just too small.  But, if you have a spice grinder, I think this would work perfectly.  But not to fear, if you don’t have a kosher-for-pesach spice grinder, you can still make this, and use the same method I did!  I just pressed the “grind” button for a while and they broke apart just slightly.  This recipe will still work if you use not fully ground flaxseeds, you’ll just end up with bigger pieces of flaxseeds in your flatbread – similar texture to sesame seeds.  So feel free to use whichever method you prefer!]

I love this focaccia flatbread recipe because you can make them into rolls, or slice two pieces and use it as sandwich bread!  The rosemary adds a wonderfully fragrant, woodsy flavor that is so delicious when topped with ripe, juice tomatoes.

So there you have it!  Stay hungry my friends and have a chag kasher v’sameach!

Rachel

5 from 1 vote
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Cauliflower Hummus
Prep Time
15 mins
Total Time
15 mins
 
Servings: 3 cups
Author: Rachel Katzman
Ingredients
  • 2 1/2 cups cauliflower rice (thawed and drained) or fresh, roughly chopped
  • 1 cup extra virgin olive oil
  • 1/2 tbsp schawarma seasoning
  • 1/2 tbsp sumac
  • 1/2 tbsp hot paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 1 lemon, zested and juiced
  • 6 cloves garlic, roasted, or raw
  • Sprinkle fresh or dried parsley
Instructions

  1. Add all ingredients except the parsley in the bowl of a food processor and pulse until fully mixed.  I left mind a bit chunkier but if you like it smoother, you can put it in a blender instead.  

  2. Place in a bowl and drizzle with extra olive oil and sprinkle paprika and parsley.  Serve with my tomato herb flaxseed focaccia!

5 from 1 vote
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Tomato Herb Flaxseed Foccacia
Author: Rachel Katzman
Ingredients
  • 1/2 cup flaxseeds You can grind in spice grinder or use them whole - they both work in this recipe
  • 1/2 cup hot water
  • 1 tbsp apple cider vinegar
  • 2 tbsp extra virgin olive oil
  • Zest and Juice of half lemon
  • 6 tbsp coconut flour
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1 tbsp dried rosemary
  • 1/2 tbsp dried thyme or oregano Use whatever herbs you have on hand!
  • 1 tomato, sliced Or use sun-dried tomatoes, sliced kalamata olives or halved cherry tomatoes
  • 2 tsp mined onion
Instructions

  1. Pre-heat oven to 350F and line a baking sheet with parchment paper.

  2. Put the flaxseeds in the food processor and grind for a minute or two until most are broken up but still have some whole pieces.

  3. Add hot (you can use boiling water, just let it cool for a few minutes) to the blender and pulse until the mixture it just combined.  Let it sit for 3 minutes to thicken.

  4. Add the vinegar, baking soda, salt, lemon juice, lemon zest,  and pulse a few more times.  Add in the coconut flour, rosemary and other herbs and pulse until the dough comes together and forms a ball.

  5. Using oiled hands, mix the dough and pat flat on the baking sheet - about 1/4 inch thick.  Use your fingers to poke dimples into the dough. Add in the sliced tomatoes, (or the halved cherry tomatoes, sun-dried tomatoes or kalamata olives) and press into the dough.  If using sliced tomatoes, just remove some of the juice in the tomato so the dough doesn't get soggy. 

  6. Sprinkle the minced onion, garlic powder and any other herbs - like extra rosemary on top.  

  7. Bake for 30 minutes, then turn the oven up to 400 and bake for another 7 minutes until the edges are light brown and crispy. 

  8. Eat and enjoy!

For something a little more traditional for your Seder table check out Daniel’s Passover Sweet Potato Knishes

Traditional Chicken Soup With (Kosher) Bacon Schmaltz Matzo Balls

When it comes to Passover (AKA Pesach), most families have more traditions than Fiddler on the Roof.  I was all set to make you a super traditional matzo ball with homemade chicken schmaltz and gribenes.  I figured this was going to be an easy challenge to beat Rachel at.  How could a vegetarian gluten free dish beat (to quote Walter from The Big Lebowski) “…three thousand years of beautiful tradition, from Moses to Sandy Koufax”.  So I spent hours slowly rendering chicken skin to extract some liquid gold and produce crispy little chicken skin cracklings, and then…and then one of my kids spilled my schmaltz. All over the kitchen floor. Needless to say, I was not happy.

That is when I went in to problem solving mode.  What do I have in the house that is similar to schmaltz? That is where I completely broke with tradition and went to one of my favorite crutches, (kosher) bacon. Ask your Bubby, there ain’t nothing traditional about bacon. That being said, it does provide fat and crunch just like schmaltz and gribenes.

Let me know what you think of the recipe in the comments.  Also, let me know if you like my matzo ball soup or Rachel’s better.  You can find hers here: Minestrone Soup with Gluten-Free Matzah Balls

5 from 1 vote
Pho
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Chicken Soup
Prep Time
20 mins
Cook Time
4 hrs
 

A classic kosher comfort dish.  It's good for what ails you, they don't call it Jewish penicillin for nothing. I don't like anything too fancy in my chicken soup so I stay away from things like zucchini and tomatoes, but if you like them feel free to add them, it won't hurt anything.  

One final note, your soup will never taste as good as your mother's for 2 reasons:

1. Memories are a strong force

2. She probably added some soup mix with MSG to give it that little something extra.

Course: Soup
Cuisine: Jewish
Servings: 1 Large Pot
Author: Daniel Peikes
Ingredients
  • 4 Medium Carrots Peeled and cut into 1 inch rounds
  • 4 Ribs Celery Rinsed, tops and bottoms cut off and cut into 1 inch pieces
  • 1 Large Sweet Potato Peeled and cut into chunks
  • 1 Turnip Peeled and cut into chunks
  • 1 Parsnip Peeled and cut into 1 inch rounds
  • 1 Onion Peeled and roughly chopped
  • Salt To taste
  • Pepper To taste
  • 1 Handful Dill
  • 1 Handful Parsley
  • 3 Bay Leaves
  • 4 Chicken Leg Quarters Remove and save the fat and skin to make schmaltz
Instructions

  1. Put all the ingredients in your largest pot and fill with enough water to cover everything, making sure not to fill too high in order to prevent it from boiling over.

  2. Cover the pot and put over high heat and bring to a boil.  Once the soup is at a boil remove the lid and turn the heat down to a simmer.

  3. Let the soup simmer for about four hours or until the soup reduces by about 15%.

  4. Remove chicken from the bones, adding the chicken back in to the soup and discarding the bones.  Serve within a week or freeze for up to six months. 

5 from 2 votes
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Matzo Balls
Prep Time
1 hr
Cook Time
5 mins
Total Time
1 hr 5 mins
 
Course: Soup
Cuisine: Jewish
Servings: 12 Small Matzo Balls
Ingredients
  • 1/2 Cup Matzo Meal
  • 2 tbsp Cold Chicken Stock
  • 2 tbsp Fat (Kosher) Bacon grease, chicken schmaltz, or vegetable oil
  • 1 Large Egg Beaten
  • 2 tbsp (Kosher) Bacon or Gribenes Chopped very fine
  • 2 quarts Chicken Stock For cooking the Matzo Balls
Instructions

  1. Add all ingredients except the 2 quarts of chicken stock in a large mixing bowl, stir with a large wooden spoon, ideally one passed down from your Bubby, until all ingredients are thoroughly combined. Put the mixture in the fridge for about an hour to hydrate.

  2. Roll out the matzo balls just slightly smaller than a golf ball and cook in chicken stock for about 5 minutes. Serve immediately or remove from liquid and freeze.

Minestrone Soup with Gluten-Free Matzah Balls

Ah, the dreaded “P” word.  The word that we Jews cringe when anyone utters it before Purim. Yes, I’m referring to “Pesach”!  HA!  It’s not that overwhelming, is it?  (Insert shoulder shrug emoji here).  And so it begins. Searching, sweeping, and cleaning out old, weird stuff from the fridge (you know, the stuff you forgot to label, some unidentifiable mushy substance that now has a fresh layer of fuzzy mold?)  Alright, enough of the gross stuff. You are reading about food here anyway.

Quick disclaimer:  Some of you may notice that I have included peas in this recipe.  Peas are “kitnoyit” and only eaten by Sephardic Jews on Passover, so if you’re Ashkenazic, then peas are off limits.  So feel free to omit, if it applies to you.

So this week’s challenge is none other than the traditional “matzah ball” (or matzo ball as it’s most commonly spelled).  Being, well, me…I wanted to take on the challenge to make mine gluten free, and before you get all annoyed with me that I may not making true matzo balls, here me out for a second. Call them whatever you want, but basically these are big gnocchi, and trust me…they turned out pretty delicious if I say so myself.  So no haters here…just wanted to try something different while still appealing to everyone.  I must admit, I had to do some research here.  Survey says – use potatoes as the base.  I went with yukon gold potatoes, mostly because I like the flavor, and when they cook, they get this super creamy consistency that I don’t think you can really get from a big baking potato, and no peeler necessary (though honestly, I hardly ever peel potatoes). The other thing I realized while doing some searching on the interwebs, is that you MUST wait for the potatoes to cool before making the dough (so, insert extra prep time for that).  I didn’t ask questions, I just followed along.

Then came the hard part – what type of soup would I make?  I briefly thought about “tortilla soup”, sans tortillas, but using the matzah balls as a replacement, but my gut told me to go with a simple minestrone.  It’s a week before Passover and aren’t we all trying to get rid of random items in our fridge?  Many of us probably have canned tomatoes, onions, garlic, carrots, frozen peas, right?  This is basically a “dump soup” as I like to call them – just dump everything into a pot and call it a day.  That’s the beauty about making soup, you can throw in whatever you want and adjust seasonings as you go, it’s almost fool-proof.  Plus…since these matzah balls are basically gnocchi, why not make an Italian-influenced soup, right?  I’m not trying to change the world here with my out-of-the-box and totally inaccessible recipes that no one will make it.

Before I go, I have 2 tips for you (and one bonus tip in the recipe below), because you KNOW I’m all about handy tips, ya!  So I used a can of whole peeled tomatoes for this and I happen to love these vintage-looking cans, so don’t throw them out (or recycle for that matter), instead use it as a low vase for flowers!

Tip number 2?  I made veggie stock a few months ago and froze it in ice cube trays (I have a few weirdly shaped ones, some heart-shaped, some stick-shaped, but who cares), then instead of buying veggie stock for this soup, I just popped in a few veggie stock cubes and you’re done.  I kinda eyeballed the measurements, but feel free to play with it as you make it!  I added a lot of water and stock because I didn’t want it to end up being tomato sauce.  So start with some water and you can always add more.  Don’t have stock around?  That’s fine too, just add enough after and make sure you season with plenty of salt, pepper, and whatever else you have on hand.  The sky’s the limit!  Don’t have peas?  Throw in some sliced button mushrooms!  Make it your own!

One other thing to add.  If you’re like me and want to multi-task, let your slow cooker be your friend in this scenario!  I didn’t want to babysit my soup, so instead I dumped everything into my crock-pot, and cooked it on low overnight.  I made this for Friday night dinner, so all I had to do was put it back on the crock pot and re-heat it.  Don’t you love when your kitchen appliances can do the work for you?  But obviously you can make it the old fashioned way too.

So that’s it, here we go!  1 week and counting.  Wishing you all a chag kasher v’sameach and a wonderful Pesach with family, friends and hopefully LOTS of good food.  🙂

Let me know what you think of the recipe in the comments.  Also, let me know if you like my matzo ball soup or Daniel’s better.  You can find hers here: Traditional Chicken Soup With (Kosher) Bacon Schmaltz Matzo Balls

5 from 1 vote
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Minestrone Soup with Gluten Free Matzah Balls
Prep Time
1 hr
Cook Time
2 hrs
Total Time
3 hrs
 


Course: Soup
Cuisine: Homemade, Italian, Jewish, Kosher
Servings: 8 people
Author: Rachel Katzman
Ingredients
Gluten Free Matzah Balls
  • 7 small-medium yukon gold potatoes baked and cooled
  • 2 cups almond flour
  • 2 cups potato starch
  • 3 eggs
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tsp fresh dill
  • 2 tsp garlic powder I roasted some garlic with the potatoes and I added the garlic to the soup, but you can use garlic powder, that's totally ok 🙂
Minestrone Soup
  • 1 28 oz can of whole peeled tomatoes
  • 2 small white onions, chopped into large pieces
  • 1 10 oz bag of frozen green peas
  • 1 10 oz bag of frozen carrots yea, I was feeling pretty lazy here, just being honest.
  • 3 stalks celery, chopped optional (I didn't use any because I just used up whatever I had in the house)
  • 1 cup button mushrooms, sliced also optional,
  • 1 tsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 2 cups veggie stock
  • 3 cups water
Instructions

  1. Make the soup - in a large soup pot, sweat the onions, garlic, celery (if using) carrots and mushrooms (if using) for about 10 minutes, season with salt and pepper.

  2. Open the can of whole peeled tomatoes and carefully (wearing an apron is a must here), use your hands to crush the tomatoes while in the can, so they're not quite as "whole" but a little more rustic.  

  3. Add in the can of tomatoes, frozen peas, stock, water and any other spices or seasonings (thyme, bay leaf, dried basil)

  4. Turn the stove to high and cook until the soup is boiling, then turn down the simmer, cover and cook for another 30 minutes, stirring occasionally.

  5. While the soup is cooking, add the matzah balls ingredients to a food processor and blend until smooth.  You may have to add in a little more flour if the dough is still too sticky but depends on how starchy your potatoes are, or if you're using extra large eggs.  Knead the dough in a big stainless steel bowl until you get the perfect consistency (you want to be able to roll them in your hands, so not too sticky but sticky enough that they hold together).

  6. Fill a second soup pot with water and bring to a boil.

  7. (Tip #3):  Use a mini ice cream scoop to portion out the matzah ball dough and drop in to the boiling water.  

  8. Cook for a few minutes, until the balls float to the top.

  9. Remove the matzah balls with a slotted spoon and drop them into the minestrone soup to finish cooking. 

  10. Serve the soup piping hot with fresh basil or dill and enjoy!