This soup will change forever the idea that matzah balls need chicken soup! The longer it cooks, the better it tastes. Make the soup separately from the Matzah Balls, then add the matzah balls or Rice & Dill Dumplings (recipe in Feast Without Yeast.

• 2 T. expeller pressed safflower oil plus a little more if necessary
• 2-3 white salad onions with green tops or 1 bunch scallions or 2 leeks, chopped
• 2 large carrots, peeled and chopped
• 2-4 parsnips, peeled and chopped
• 4 large celery stalks with tops, chopped
• 1 T. sea salt
• dried herbs: 1/2 tsp. each basil, thyme and marjoram
• 16-18 c. water
• One recipe of either Matzah balls or Rice & Dill Dumplings.

Heat oil in a 6-quart kettle on medium heat. When the oil is hot, add the onions. Saute until soft. Add the celery, carrots and parsnips. Saute until the celery is soft. If necessary, add more oil to prevent sticking. Add the herbs and salt. Add enough water to come within 1 inch of the top of the kettle, usually about 16-18 cups. Cover. Bring to a boil; reduce to a simmer. Cook several hours to overnight, if safe. Add Matzah Balls or Rice & Dill Dumplings individually to the bowls as you serve.

Haroset for Passover

• Cholesterol Free
• Wheat/Gluten Free (without Matzah)
• Milk/Casein Free
• Egg Free
• Suitable through Stage IV

Haroset is a traditional food that symbolizes an important part of Jewish history and has an integral role in the Passover Seder. Haroset, traditionally made from chopped apples, walnuts and wine, resembles the mortar used to build the pyramids during the 400 years when Jews were enslaved in Egypt. To maintain the symbolism and important part of Jewish history and religion, I devised a haroset that even our son could eat. Not only is this symbolic, it is delicious! This is a great fruit sauce, even if you are not Jewish.

• 4 firm pears
• 1/2 c. unprocessed honey
• 1/2 c. water
• 5 whole cloves
• 1/2 tsp. cinnamon (optional)
• optional: 2 boards whole wheat matzah (contains gluten)

Peel and chop the pears into small pieces. Set aside. Bring honey, water, cloves and cinnamon to a boil in a small saucepan. Turn off heat. Add the pears. If using matzah, break into small pieces and add while sauce is still hot. Place in a serving dish and refrigerate until you are ready to use it. Refrigerates well for two days. Makes 4-6 cups.

Pears 'N Honey Matzah Pie

• Milk/Casein Free
• Egg Free
• Suitable through Stage II

This pie is tasty on the Jewish holiday of Passover, when conventional baked goods are limited, but can be eaten all year round.

Crust:

• 5 whole wheat matzah boards
• 1/2 c. (1 stick) unsalted butter
• 1/4 tsp. cinnamon
• 5 T. unprocessed clover honey
• water

Preheat the oven to 350F. Make the crust first. In a medium sized bowl, break the matzah into small pieces. Cover them with water and let them soak a few minutes until they are soft. Meanwhile, melt the butter in a saucepan. Drain the matzah well by squeezing the water out. Mix in the butter and honey. If the mixture is too dry, add water. Mix in the cinnamon. Set aside. Now make the filling.

Filling:

• 5 firm pears
• 2 T. unprocessed clover honey
• 1/4 tsp. cinnamon

Peel and slice the pears. Mix with the honey, butter and cinnamon mixture. Use a ten-inch Pyrex pie pan. Spread half of the matzah mixture on the bottom of the pan. Fill with the pear mixture. Then spread on the remaining matzah mixture. Cover with aluminum foil. Bake at 350F for about 40 min. to an hour, or until the pears are very bubbly and soft. The pie should steam when the foil is removed.

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