Wednesday, April 04, 2012

Matzo Ball Soup & Matzo Lasagna for Passover

Here's two of my favorite recipes for Passover meals:

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!


Looking for a tasty recipe for Passover? Check out this recipe for Matzo Lasagna. It's a crowd pleaser!

Like any great lasagna, this recipe includes ricotta cheese, spinach, mozzarella, Parmesan, tomato sauce, garlic and fresh oregano:

But it uses Matzo in place of the pasta sheets:

The trick is to soak the matzo in warm water (or wine), so it's not too dry and crumbly. Otherwise, you could follow any vegetarian lasagna dish and simply substitute soaked matzo for the pasta.


9 pieces matzo, softened in warm water or wine
Your favorite marinara sauce
1 pound ricotta cheese, part skim if possible
5 cups of spinach - chopped fine
1 tablespoon oregano
1 tablespoon garlic powder
1/2 cup Parmasean cheese
1 cup mozzarella cheese

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 matzo. Cover with some of the sauce. Cover sauce with 1/3 of the cheese mixture.

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

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

Bake at 350 for about 30 minutes or until cooked through.



Anonymous David Head said...

These all look delicious. I'm slightly confused as to if there is three dishes in one post? regardless they all look amazing, i like with the lasagna you can use any type of cheese, even Vegan is that correct?

Caterers in Manchester

1:54 PM  
Blogger Alessandra said...

Hi, first time here, I am a vegetarian and there are a lot of great ideas here, the lasagna with matzo is really original, I would be curious to try, and the matzo ball soup really inspire me, a bit like cannederli (similar but made with stale bread). Still, matzo is quite expensive in New Zealand, and not something that I could find everywhere :-). I'll if I can come across some, and have a look at your other recipes.


4:47 AM  
Blogger Mal said...

Matzoh lasagne is so yummy! Yours looks wonderful

Mal @ The Chic Geek

10:59 AM  
Anonymous michele said...

I NEVER would have thought of Matzoh for lasagna. Original and something different to eat for vegetarians.

9:13 AM  
Anonymous London Cooking Classes said...

Easter or not, the food just looks delicious! I absolutely love potatoes and pasta. I can eat them anyday.

6:12 AM  
Anonymous juliemarg said...

I love lasagna, but I don,t know how to do it. so thank you for this...

8:44 AM  

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