Passover: Celebrating With God's People

As a Christian, who holds God's people deeply in my heart, I have always stood in support of Israel. Anyone with any reading skills, knows that history supports Israel as well. Only those who are blind, deaf and dumb, either physically, spiritually or politically (or all three at once), would argue against the fact that Israel is a peaceful nation, who gives an open and accepting place to live for people who would otherwise be shunned (at the least), or outright murdered for their beliefs or desire for basic freedoms. I am always shocked and utterly confused by Hollywood's staunch support of the Palestinian conflict and terrorist activities when all of Hollywood would be put to the sword for their lifestyles and beliefs... heck, just for the clothes they wear (women).

All that aside, I have grown to love the Hebrew people more and more. My heart goes out to them, for all they have had to endure, and continue to in this time, when there shouldn't be such ugliness for one reason only: Being Jewish.

Well, this year, I am going to attempt to celebrate Passover with my family. I am working out my shopping list for the seder meal and have already discussed the meaning behind much of the symbolism with my children, who are eager to take part. One cute thing worth mentioning... We have the board game Risk, and my children like to take it out, and surround Israel with defending troops and block them from their enemies.

So, I searched online for anything that would help me understand better, the beautiful ritual and how to perform it with reverence. I found the following websites VERY helpful and I think I'll be able to pull it off:

How To Celebrate Passover As Christians

What Is A Seder?

I cannot afford it this year, but perhaps I will be able to save up and have a special Passover set so that we can do this again (in style) the following year. If you are interested, I found some beautiful pieces and an entire set here: Jews For Jesus Store - Everything you need for the Passover

I have made matzo ball soup, and have posted the recipe on this blog (Meichel for the Beichel). I know I'll be making that for the dinner as well. I'm excited to do this and truly will speak with hope in my heart, at the end of the meal, "Next year in Israel!" and be praying for the new Jerusalem to come quickly!

Meichel for the Beichel (A Gift for the Stomach)

So, I was wandering the grocery aisles wracking my brain for a dinner idea that would be different, but not so different, that my sons would immediately feign ill and claim they weren't hungry (until dessert appeared). I passed the ethnic section a few times before my eyes fell on a box of Matzo Ball mix. It has been drizzling outside and my husband has been coming home, craving warm comfort food. So, I thought I would give it a shot.

I may be just a goyim (non-Jewish person), but I was determined to bang out a soup that would make any of my Jewish friend's bubbe coo with delight. I know it's not completely from scratch, but I didn't have time to grind up the matzo crackers by hand. This was a dinner that needed to be fairly quick and relatively easy. Shall we begin?

Matzo Ball Soup

• 1 box Matzo Ball mix
• eggs
• vegetable or olive oil (your preference)

Following the directions on the box, you will mix the meal with eggs and vegetable oil (I used olive). The trick, I was told, is refrigerating the dough for at least 15min before cooking. Either before or after you form the balls, but I found it was much easier to form the matzo balls after mixing and then refrigerating. Also, bigger is NOT better. Make the balls about the size of a golf ball... NO BIGGER! If you make them bigger, they will be gooey and barely cooked inside.

Next, is the broth...

• 4 lbs chicken broth
• 2-3 Tbsp olive oil
• 1 lb baby carrots
• 2 C. celery diced
• 1 sml onion diced
• 4 cloves garlic
• salt and pepper to taste

saute carrots and celery in olive oil until the celery is al dente. Add the onions and garlic and a little more olive oil, to keep things well lubricated. Add a teaspoon of salt and pepper and cover. Cook for approx. 10min. I was fast cooking things since I didn't have time for an all day simmer to soften the veggies. When the carrots are al dente, add the chicken broth and boil for another 10min.

Now, it's time to add the matzo balls. Add them in, carefully, so that they are slightly spaced apart. Reduce heat to a simmer and cover. Cook for 20 min.... NO PEEKING!

When the timer goes off, it's time to serve! I added a slice of roasted chicken to the bowl then ladled the broth and veggies over it and two matzo balls. Now down the gorgul (throat) and into the boich (belly)!