HERE'S
HERE'S AMITY AND TRIXIE. OH, GOOD MORNING. MY FRIENDS.
SO PASSOVER STARTS ON SATURDAY
EVENING.
THIS IS THE JEWISH HOLIDAY THAT
COMMEMORATES THE FREEDOM OF THE
ISRAELITES FROM THE EGYPTIANS.
IT'S A THREE THOUSAND YEAR OLD
TRADITION NOW LOTS OF JEWS ARE
PART OF THE EIGHT DAY
CELEBRATION BUT I DEFINITELY
HAVE A FAVORITE AND THAT
FAVORITE IS MATZO BALL SOUP AND
MAKING GOOD ON A PAST PROMISE.
CAIRO RADIO'S RACHAEL BELL HOST
YOUR LAST MEAL PODCAST IS HERE
TO TEACH ME HER SPECIAL RECIPE
OR RATHER HER MOTHER BARBARA'S
SPECIAL RECIPE.
HI RACHEL MONEY.
YES.
THIS IS BARBARA'S RECIPE.
SHE'S GOING TO BE SO EXCITED
THAT SHE IS
FEATURED
FEATURED ON TV. I HOPE SHE'S NOT MAD WE'RE
STEALING HER FAMOUS RECIPE.
OH NO SHE'S NOT MAD.
SHE LOVES THE ATTENTION AND
THIS IS MY FAVORITE FAVORITE
HOLIDAY OF THE WHOLE YEAR, YOU
KNOW, JEWISH OR NOT.
SO KIND OF LIKE THANKSGIVING
YOU ONLY EAT THESE FOODS ONCE A
YEAR.
IT'S THE SAME WITH THE FOODS
THAT I EAT ON PASSOVER.
SO I WAIT ALL YEAR FOR THIS
MATZO BALL SOUP AND OTHER
DELICACIES THAT MIGHT BE
CONTROVERSIAL FOR SOME LIKE
GEFILTE FISH.
THANK YOU KNOW GEFILTE FISH
OVEI NO THANK YOU.
IT'S SO GOOD.
ALL RIGHT.
WELL LET'S GET GOING IS IS
ACTUALLY IT'S NOT HARD BUT
THERE IS A LOT TO IT TWO PARTS
TO THE ENTIRE DISH.
FIRST THE SOUP WHICH IS JUST
LIKE CHICKEN SOUP AND THEN THE
MATZO LET'S START WITH THE
SOUP.
WE'VE ALREADY GOT THE CHICKEN
STOCK IN THE POT.
DEREK HE HE GOT ALL THIS READY.
WE'VE GOT THE CHICKEN LEGS AND
THE ONION AND IT'S BEEN
SIMMERING SO GOOD FOR ABOUT 30
MINUTES.
WHAT'S NEXT SO GOOD.
YEAH.
SO LIKE YOU SAID IT IS REALLY
EASY.
THERE'S NOTHING TO SAUTE.
IT'S JUST CHOP AND THEN PUT
EVERYTHING IN THE POT SO YOU
HAVE THE BASICS AND I WANT TO
POINT OUT ONE OF THE THINGS WE
DO IN MY FAMILY WHICH IS
PROBABLY NOT TRADITIONAL IS WE
ADDED THESE BOUILLON FROM
ISRAEL.
THE BRAND IS TELMA AND IT'S
JUST YOU KNOW, WHEN THINGS JUST
TASTE LIKE YOUR FAMILY EVEN IF
I USE HOMEMADE DUCK I STILL ADD
IN ONE OF THESE BOUILLON
BECAUSE IT REMINDS ME OF MY
GRANDMA.
I LOVE THAT WHAT I'M HAVING TO
DO NOW RE TO MY GRANDMA FROM
ISRAEL SO YOU ARE CHOPPING UP
CARROTS AND CELERY, CARROTS,
CELERY, ONION IT'S CLASSIC
CHICKEN SOUP BUT A COUPLE EXTRA
THINGS THAT MY MOM HAS ALWAYS
DONE THAT MAKES IT TASTE LIKE
MY MOM'S MATZO BALL SOUP WHICH
OTHER PEOPLE DO AS WELL.
IT'S THE ADDITION OF PARSNIPS
WHICH I HATE.
YEAH I DON'T WHERE SHE GOT THAT
FROM AND THEN THE THE REAL
SPECIALTY IS ADDING A BIG BUNCH
OF DILL WHICH YOU DON'T EVEN
CHOP UP.
WE JUST THROW THE WHOLE THING
IN AND INTERESTINGLY IT DOESN'T
HAVE THAT DILLI FLAVOR THAT IT
USUALLY DOES WHEN YOU HAVE IT
ON SALMON OR LIKE AN INSIDE
SAEKI IT REALLY MELLOWS OUT
WHEN IT'S IN THE SOUP.
SO WHEN YOU SAY YOU THROW THE
WHOLE THING I MEAN RACHEL THE
WHOLE THING NOW YOU'RE JUST
BRAGGING NOW LET'S DO HAVE OK
AND I DON'T CHOP IT UP JUST
DUMP IT IN WELL YOURS I MEAN I
DON'T WANT TO GIVE YOU A BIG
HEAD BUT YOURS IS GIGANTIC AND
LARGE SO YOU MIGHT WANT TO
YOURS THAT MAYBE JUST IN HALF
OK I'M CHAMPIONS LIMITED SHOP
IN HALF OK SO WE'VE GOT ABOUT
THESE NOW THESE THIS SIZE.
YEAH THAT'S GREAT.
OK I'LL BREAK UP IN THE SOUP
AND JUST DUMP IT ON IT DUMPING
IT ON AND DUMP IT ON.
I'VE ALREADY PUT MY CARROTS
INTO ALL RIGHT SO WE'RE TO GET
TO THIS LET'S LET'S GET TO THE
THE MATZO BALL THE ACTUAL MEAT
OF THE DISH.
YES OK, SO LET ME TELL YOU A
LITTLE BIT ABOUT PASSOVER.
SO IT'S THE STORIES IT'S THE
STORY OF THE JEWS BEING FREED
FROM FROM EGYPT AND SO THEY'RE
LEAVING THE DESERT AND AS THE
STORY GOES, THEY DIDN'T HAVE
TIME TO WAIT FOR THEIR BREAD TO
RISE.
SO PASSOVER HAS A LOT
OF SYMBOLISM.
WE DIP HARSLEY IN WATER AND WE
HAD TO SYMBOLIZE THE TEARS THAT
THE JEWS CRY.
WE EAT A CHAROSET THAT IS
CHOPPED APPLES AND WALNUTS AND
HONEY AND WINE AND THAT'S
SUPPOSED TO REPRESENT THE WATER
FROM WHEN THE JEWS WERE SLAVES
AND THEY WERE TO SO YOU KNOW,
THERE'S THERE'S YEAH.
WHICH IS THEY TRIED TO KILL US.
WE SURVIVED LET'S EAT AND
PASSOVER IS DEFINITELY ONE
OF THOSE SO WE EAT MOZZA AND
MATZO SO YOU CAN MATZOH FOR
THOSE WHO DON'T KNOW BECAUSE
IT'S A KIND OF UNLEAVENED
BREAD.
SO DURING THE EIGHT DAYS
OF PASSOVER WE'RE NOT SUPPOSED
TO EAT ANYTHING WITH ELEVEN
AGENT LIKE CAKE OR BREAD AND
YOU'RE SUPPOSED TO CLEAR IT ALL
OUT OF YOUR HOUSE AND IS
BASICALLY THERE AND THEN I LOVE
ABOUT THIS IS THAT YOU CAN NOW
GET IT AND GLUTEN FREE OR
REGULAR WHICH IS KIND OF WHAT
WE KIND OF STRUGGLE WITH HERE
IS SOME OF US ARE GLUTEN FREE
SO WE'VE GOT THE GLUTEN FREE
MIX.
I'VE GOT IT RIGHT HERE.
OK, SO I JUST WHAT DO I DO?
I JUST I JUST START DOING IT
WITH MY HANDS LIKE ROLLING THEM
UP, YOU KNOW OR YOU CAN USE A
LITTLE SPOON SO YOU WANT TO
MAKE IT SMALLER THAN YOU THINK
AND YES YOU KNOW OF COURSE
PEOPLE MAKE THIS FROM SCRATCH.
MY FAMILY ALWAYS USED TO MIX I
LIKE THE MIX IF IT'S NOT BROKE
DON'T FIX IT.
IT'S BASICALLY JUST THE DRY
INGREDIENTS YOU EGG AND OIL.
OK, SO I HAVE TO SO A LITTLE
BULB LIKE BIGGER THAN A MARBLE
.
WOW THAT'S SMALL BECAUSE
OF THAT IS PERFECT.
THOSE ARE GOING TO BECOME LIKE
THIS BIG SO DON'T BE NERVOUS
THAT YOUR ARE TOO SMALL
BECAUSE ALL RIGHT SO ONCE I GET
MY ALL ROLLED UP AND READY TO
GO DO I PUT THEM I DON'T PUT
THEM IN THE ACTUAL STOCK YET DO
I?
WELL WHAT YOU WOULD DO IF WE
WERE DOING THIS IN REAL TIME IS
ONCE YOUR SOUP IS DONE YOU
WOULD FISH OUT ALL OF THE
CHICKEN AND TAKE THE MEAT OFF
THE BONES AND PUT THE MEAT BACK
IN AND GET RID OF THE BONES AND
THEN BRING IT UP TO A BOIL AND
PUT YOUR MATZO IN, PUT THE LID
ON AND AND COOK FOR ANOTHER 20
MINUTES UNTIL THEY'RE ALL
FLUFFED UP TO YOUR SOUP.
YOU STILL COOK, YOU'RE GOING TO
PUT THEM IN.
YOU HAVE A LITTLE OTHER POT
OF STOCK.
I DO I DO YOURS ON THIS IDEA.
I'M GOING TO DO IT RIGHT HERE
RIGHT NOW WE ONLY GOT ABOUT
TWENTY FIVE SECONDS LEFT.
OH MY GOSH IT'S MATZO BALL
MADNESS.
I'M NOT EVEN ON CAMERA ANYMORE.
MY GOSH.
OK, HERE WE GO.
WE'RE PUTTING THEM IN STOCK AND
I GOT TO SAY LIKE THEY'RE MATZO
THERE'S TWO DIFFERENT WAYS LIKE
PEOPLE LIKE FLOATERS AND
SINGERS.
I LIKE A FLOATER IT'S LIKE NICE
AND FLUFFY.
THE SINGERS ARE A LITTLE BIT
DENSER AND HEAVIER BUT AGAIN
IT'S ALL ABOUT WHAT YOU GREW UP
WITH, EVEN THINGS THAT SEEM
WRONG ARE RIGHT IF YOUR
GRANDMOTHER MADE IT THAT WAY.
SO I'M HELPING YOU MAKE SOME
FLOATERS SO AS SOON AS YOU GET
THEM ALL IN THERE, GET IT UP TO
BOILING, PUT A LID ON AND IN
TWENTY MINUTES THEY'RE GOING TO
BE SO FLUFFY AND DELICIOUS AS
YOU'RE GOING TO SEE IN THE
PICTURES.
I LOVE IT.
WELL THIS IS THIS IS OUR
FINISHED PRODUCT HERE.
OUR PRODUCER SUSIE MADE THEM
I'M GOING TO JUST TRY BASBUG
VERY GOOD.
I'M NOT A MATZO BALL IN LIKE
SEVEN YEARS.
RACHEL THANK YOU SO MUCH NOT
JUST FOR TEACHING US MATZO BALL
BUT FOR ALSO TEACHING US A
LITTLE BIT OF HISTORY ABOUT THE
MATZO TRADITION AND WHY WE DO
THIS, WHY WE WORK WITH
UNLEAVENED BREAD AND WHY IT'S
SO IMPORTANT.
THANK YOU SO MUCH, RACHEL.
THANK YOU FOR HAVING ME.
AND TO EVERYBODY OUT THERE, I
HOPE YOU HAVE A WONDERFUL
DELICIOUS PASSOVER.
I KNOW IT'S DIFFERENT SINCE WE
CAN ALL BE TOGETHER THIS YEAR
OR LAST YEAR.
THAT'S TRUE.
ALL