Matzo balls

Our family tells the annual tale of the Israelites’ woes in the desert at the same breakneck speed as the Israelites rushing to make their exodus from Egypt. Aromas drift in from the kitchen to the Passover Seder table, whetting our appetites that only haroset and bitter herbs succeed occasionally in quieting, at least until the “shulchan orech,” the point in the Seder when the eating begins.

Hard-boiled eggs floating in salt water are a sign that the holiday meal is beginning. The more you cook them, the harder they are, and that’s how it is with the Nation of Israel: the more it is ravished, the greater the strength and force it gathers, or so the significance of the egg-eating is explained. The salt water in which the eggs are served is explained in connection to the salted sacrifices that were hoisted up onto the altar in the First Temple. But there was another version of the significance of the egg: we eat an egg in salt water to remember the sons of Israel who crossed the Red Sea, with the salt water reaching their “eggs,” a Hebrew euphemism for testicles. 

The next dish to be served is chicken soup with maceszgombóc, those famous matzo balls. We wait for them all year long, and when they roll on over to the table they are snatched up as if no one knew they ought to save some space for the endless number of dishes still on the way. These tasty dumplings are also loved by non-Jewish Hungarians. Today they can even be found on the menus of the finest restaurants in Budapest. 

Ingredients: (4 servings)

• 1 matzo
• 3 eggs
• 3 tablespoons oil
• Salt to taste
• Black pepper to taste
• Pinch ground ginger 
• Matzo flour

Soak the matzo in water. 

Mix the eggs, oil, salt, black pepper and ginger. Gently squeeze out the matzo and crumble it into the mixture. Stir. 

Add matzo flour to the mixture as needed to form a semi-soft dough. Let stand one hour. 

Form balls with wet hands. Cook in hot, but not boiling water (so they won’t fall apart) in a covered pot for 20 minutes. 

Chopped parsley, goose fat, or fried onion can also be added to the matzo ball dough.