You cleaned your what?...Why?

In a continuing effort to amaze my non-Jewish readers, I am going to discuss the most stressful event of the Jewish Year, Passover. Why is this holiday so stressful? you would think Yom Kippur would be the stressful one, not eating or drinking, 5 prayer services in 24 hours, your last chance to get in good with the higher power for the year...but no. It's the cleaning for Passover (Pesach in Hebrew) that nearly does in every Jewish woman, and many Jewish men, every year.
Let me explain what has to be done. Everything you own must be gone through, cleaned and/or gotten rid of if it contains Chametz (any of the 5 grains or their derivatives, like grain alchohol, citric acid, etc.). Pasta, unopened bags of flour, most medicines, and a whole host of other things must be used up or thrown out or possibly ritually "sold" to a non-Jew for the duration of the holiday. All your dishes, utensils, pots, pans, and appliances must be cleaned thouroughly and put away in sealed cupboards. every surface in your entire home must be wiped down with caustic cleanser (bleach works well) including under the beds, Under the Washer and dryer, under the refrigerator and stove, on top of the fridge, etc. All books taken from bookshelves and shelves wiped down (I found 6 cheerios and a ton of crumbs on our bookshelves this year). Strollers cleaned out, high chair completely cleaned, the list goes on and on. after everything you own is perfectly clean, you go into your kitchen and really get down to work. All counter tops have boiling water poured over them, all cabinets are wiped out, your sink gets really boiled and bleached, your stove and oven treated by torch to burn away any remaining chametz after cleaning them. If you can, you torch your pots to make them perfectly clean of chametz, although many people just have a Passover set of dishes, utensils, and pots. then you cover everything in heavy-duty foil (heaver than anything I've ever seen in a regular grocery store, like tin-pan heavy) until it feels like you're cooking in a space ship. Buy new dish drainers, sponges, and other kitchen accoutrements (if it's touched hot food during the year, it must be replaced for Passover) then you're ready to start cooking for Passover, which is it's own challenge. But that's another post...
Just so you can see, here is what a passover kitchen might look like (not my kitchen, but a good example)

Better than Bubbe's Matza Balls

I've been meaning to do this post for ages, but I really wanted to do it with photos, so you all had to wait until my camera finally arrived. This is the full recipe for my famous matza ball soup. If you want to learn ONLY matza balls, skip to the end.

You will need:
Heavy stock pot
Large bowl
Sieve that fits inside bowl

Ingredients:
Soup-
1 lb chicken parts (bones, wings, necks, whatever)
2 large onions
4 medium carrots
1 small bunch celery
handful of parsley
Salt
Hawaj (soup spice, a mixture of turmeric, cumin, and black pepper)

Place the pot on med-high flame. Once warm, add chicken parts and cook until brown on all sides
While chicken is browning, roughly chop onions.Add onions to pot once chicken is lightly browned. Cook until onions are limp and bottom of pot has a nice dark brown glaze.

Chop up carrots roughly and add to pot.Add Hawaj (I use 2 Tablespoons, you may want to use less until you know how much you like the flavor) and salt (to taste, about 3 T) to pot.

Now add water to the pot, until it is nearly full (the amount will depend on your pot). Then chop parsley and Celery (including the leaves) and drop into pot.
Lower heat and let simmer for several hours, up to 10 hours. The longer it goes, the better. I average about 6 hours. Keep adding water as necessary.
Later, your soup will look like this:

Not so yummy looking, but trust me it will taste wonderful! Put the strainer inside the bowl and pour the contents of the pot into the strainer. scrape the sides of the pot to get the gunk off.Pour the broth back into the pot and bring it back up to a gentle boil. Now is the time to add any veggies, barley, rice, noodles, whatever to the soup. My husband is a purist, so no veggies for us. Oh well.

Now, get ready to make the matza balls!!!


Matza balls-
Small bowl
mixing fork
2 eggs
1 T Oil (any kind)
1/2 c matza meal
1 tsp baking powder

Crack the eggs into the bowl and add oil. beat it...just beat it...
Put the matza Meal in and the baking soda. Beat...oh wait, no, just mix it all until just combined.
Put it aside for 15 minutes. In the fridge, if you're unusually worried about salmonella, but the counter works fine for me. Now, get ready to form balls by wetting your hands. take 1 Tbl or more of the mixture (depending on the size you want them) roll it into a soft ball (no perfection needed) and slide it into the boiling broth.Repeat until you run out of batter. Never, ever boil your matza balls in water. bland city. it also works best if you are going to serve them in the next hour or so after you make them. keeps them from being too mushy.

Now, sit down and enjoy your soup. It cures many ailments and keeps kids happy.