Monday, April 14, 2008

Matzo Ball Soup and Matzoh Lasagna for Passover

Looking for a good Passover dish? Both of these are tried and tested with happy results!

My version of Matzo Ball Soup contains organic vegetable broth, green garlic, leeks, red, yellow, and orange carrots, baby potatoes, and chopped parsley, and a spoonful of green olive paste. Not very traditional, but good!

Farmers' Market Matzo Ball Soup:

I box of matzo ball mix (mine required 2 eggs, and some vegetable oil)
1 tbsp vegetable oil
2 large stalks of green garlic, sliced
1 medium leek, sliced
3 baby potatoes, diced
1-1/2 cups of sliced carrots (I used red, yellow, and orange)
32 fl oz organic vegetable broth (I used Trader Joe's)
I cup water
1 tsp green olive paste
1/3 cup chopped parsley
salt & pepper

Prepare the matzo balls according to the directions. I had to refridgerate mine for 15 minutes. Be sure to make the balls small; they'll swell with cooking.

In a soup pot, heat the vegetable oil and add the green garlic, leek and diced potatoes. Cover and cook over medium heat for 4-5 minutes, stirring occasionally. Add the carrots and vegetable broth, water, and bring the to a boil. Add the matzo balls and turn to a simmer. Add the green olive paste and half of the chopped parsely. Simmer, covered, for 15-20 minutes. Season, and add the rest of the parsley. Serve!


9 pieces matzo
2 cans spaghetti sauce or Basic Tomato sauce (recipe follows)
1 pound ricotta cheese, part skim if possible
1 cup spinach - chopped fine
1 tablespoon oregano
1 tablespoon garlic powder
1/2 cup Parmasean cheese
1 cup mozzarella cheese

  • Soften the matzoh crackers in warm water before including in this recipe (run under the tap for 2 seconds) - maybe try wine next time?

  • Use more spinach (up to 5 cups) - make this much moister.

    So soak your matzohs and go crazy with the spinach and you'll have a very tasty Passover dish!

    LASAGNA: Put the ricotta in a bowl and mix with the spinach, spices, 1/4 cup of the parmesan and 1/4 c. of the mozzarella.

    Cover the bottom of a baking pan with some of the matza. Cover with some of the sauce. Cover sauce with 1/3 of the cheese mixture.

    Put some more matza on top of the cheese and continue the process until all is used up making sure that top of lasagna is matza and some sauce.

    On the top, spread the remaining mozzarella cheese and parmesan cheese.

    Bake in 350* oven for about 30 minutes or until cooked through.

    Based on a recipe from: Lita (

    Matza/Matzo/Matzoh? I welcome enlightenment on the correct spelling! All three spellings are out there!

    Blogger Christine said...

    No matter how you spell it, that soup looks fantastic! I've never made matzo before, but I will now. Thanks for such a beautiful dish, Catherine.

    6:19 PM  
    Blogger Catherine said...

    Your comment made my day, Christine! Thank you.

    6:52 PM  
    Blogger Melody Polakow said...

    That looks delicious...

    7:21 AM  
    Blogger A Few Reservations said...

    Oh, how I miss Motzoh Ball soup. I never make it for myself, and I've never seen a vegetarian version in a restaurant. Your's looks amazing.

    11:58 AM  

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