March 18, 2010
Staff Recipes: Hungarian matzah balls, Pesach bagels, Charoset
Grandma’s Hungarian matzah ball-chicken soup recipe
Put all of the ingredients in a large pot.
In a separate pot from the chicken soup, boil water and add chicken flavor.
Once the matzah balls are cooked, put them in the pot with the soup. They are now ready to serve.
Recommended: Make the chicken soup one day early. Put it in the fridge so the grease comes to the top, which makes it easier to remove. Reheat the soup slowly, then add the matzah balls.
—Ryan Torok, Staff writer
Tante Mina’s Pesach Bagels
—Julie Gruenbaum Fax, senior writer
Preheat oven to 400 degrees. Boil water, margarine and salt in a heavy bottomed pan, stirring to melt the butter. Remove from the heat and stir in the matzo meal with a wooden spoon. Add the eggs one at a time, stirring to mix. Grease a non-stick 12 cup muffin pan. Fill each cup with about 1/4 cup batter. Bake 35 minutes at 400 degrees. Cool on a rack.
—Julia Pine, contributing writer
Traditional Charoset, from Boston
Chop apples into teeny pieces. Add walnuts, cinnamon, sugar or honey and 1 tbsp wine. Mix it. Taste. Add more of whatever you want. As with many recipes, these are not exact amounts. Much is to taste, even number of apples, depending on how big they are. Read the whole recipe before starting.
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