From Friday April 19th through Saturday April 27th, you or someone you know may be observing the Jewish festival of Passover.
During this time, those who are celebrating Passover will eat Matzo, a special type of unleavened bread that is often made of just flour and water.
If you’re someone who will be eating Matzo during the month of April for religious reasons, or you are just interested in trying this food in the future, here are some healthy, natural ways to enjoy it.
First and foremost, I encourage you to buy Matzo made from 100% whole wheat. Matzo made out of whole wheat flour such as the matzo from Streit’s contains 4g of filling fiber and 3g of protein per serving with zero added sodium or sugar.
The most obvious way to use Matzo is as a replacement for traditional boxed crackers. So, any healthy topping you traditionally put on a cracker will also taste great on Matzo.
Some great combinations include avocado and tomato with cayenne pepper or a light spreadable cheese topped with apples or pears and a dash of honey.
If you want something a little more substantial, consider Matzo as a replacement for the bread or bagel in a sandwich. Spread it with cream cheese and top it with a slice of smoked salmon and some tomato and onion.
Or, you can even make a Matzo tuna melt by topping one with homemade Tuna salad, tomato, and a pinch of shredded cheese and placing it in the broiler for a couple minutes.
A ranchero style breakfast sandwich with spicy black beans, salsa, and an over easy egg is also great with Matzo in place of a bagel or English muffin.
Matzo can also serve as a replacement for a bread product in cooked recipes as well. You can turn it into crumbs as breading for baked chicken or fish.
Or, it can replace the bread in your healthy stuffing recipe. You can even find lasagna recipes that use Matzo instead of noodles!
If you’re looking for a traditional Matzo recipe, look no further than Chicken Matzo Ball Soup.
My favorite versions of this soup come filled with wholesome veggies and protein packed chicken breast. Here’s one you might want to try!
Easy Matzo Ball Soup
1 Tbsp avocado or vegetable oil
2 cloves garlic
1 yellow onion
3 stalks celery
1 chicken breast (about ¾ lb)
6 cups chicken broth
2 cups water
Freshly cracked pepper
A few sprigs of fresh dill
3 large eggs
2 Tbsp avocado or vegetable oil
¾ cup 100% whole wheat matzo meal
1 tsp salt
½ tsp baking powder
Freshly cracked pepper
3 Tbsp water
1. Mince the garlic and dice the onion, celery, and carrots. Saute the veggies with 1 Tbsp oil in a large pot over medium heat until the onions are soft and transparent (about 5 minutes).
2. Add the chicken breast, chicken broth, 2 cups water, some freshly cracked pepper, and 1-2 sprigs of dill to the pot. Place a lid on the pot and let it come up to a boil. Once it reaches a boil turn the heat to low and let it simmer for 30 minutes.
3. While the soup is simmering, you’ll make the matzo balls. In a medium bowl whisk together the eggs and oil. Add the matzo meal, salt, baking powder, and a little pepper. Stir until combined. Add 3 Tbsp water and stir until smooth again. Refrigerate for 30 minutes to allow Matzo time to absorb the moisture.
4. After the chicken soup has simmered, carefully remove the chicken breast and shred it with a fork. Return it to the soup. Add salt if necessary,
5. Once the Matzo ball mix has stiffened, form it into golf ball sized balls. Drop the balls into the soup as they are formed, returning the lid to the pot after each one. Once all the matzo balls have been added, let them simmer for 20 minutes without moving the lid (keeping the soup simmering the whole time).
6. Serve topped with a couple sprigs of fresh dill.