a tie! Between /u/WhatMichelleDoes and their Matzo Ball Soup and /u/1-2BuckleMyShoe with their Passover Pancakes!

There were only three submissions, and these two tied with the most upvotes and no downvotes. Each winner will receive an $18 gift card to Eichlers.com.

Thanks for playing - maybe next year we'll go again!

I just saw the post for the matzo ball soup recipe. My recipe is fine its just my balls are super dense.

Anyway, my mom makes awesome matzo balls in that hers are really soft. I know there is division on this issue hard or soft. Some people like both too, but I like soft. Mine are like rock hard and weird.

Any tips for me?

edit: also how are you supposed to spell matzah? matzo? Im confused now, but you guys know what I mean

While not all of us may be Jewish, many of us are. Shabbat dinner (Friday night) is traditional a weekly feast, with special foods and guests.

I usually go to my rabbi's for dinner, but can't this evening.

What are folks having tonight? Care to share any unique family recipes or ideas?

Hi so I've been trying out a few halva recipes I've found on the internet recently and none of them end up turning out right. The halva I remember eating as a kid had this nice soft flaky texture, but the stuff I make ends up having a kind of toffee consistency. any suggestions on how to get a beautiful loaf like this? http://img.21food.com/img/product/2012/6/20/hasalltd-21560070.jpg

I picked up a can or two of a kosher brand of Tomato juice at a Big Lots a few months ago, and it was the best I've ever had!
Alas, this time I went in they didn't have it, and had no idea what I was talking about. All I know is that the brand started with an "M". Can anyone here help me? Thank you!

Ingredients

SERVINGS: 6

Chicken Stock

1 4–5-lb. chicken, cut into 8 pieces

1 pound chicken wings, necks, and/or backs

2 large yellow onions, unpeeled, quartered

6 celery stalks, cut into 1" pieces

4 large carrots, peeled, cut into 1” pieces

1 large parsnip, peeled, cut into 1” pieces

1 large shallot, quartered

1 head of garlic, halved crosswise

6 sprigs flat-leaf parsley

1 tablespoon black peppercorns

Matzo Ball Mixture

3 large eggs, beaten to blend

¾ cup matzo meal

¼ cup schmaltz (chicken fat), melted

3 tablespoons club soda

1¼ teaspoon kosher salt

Assembly

2 small carrots, peeled, sliced ¼” thick on a diagonal

Kosher salt

2 tablespoons coarsely chopped fresh dill

Coarsely ground fresh black pepper

Preparation

Chicken Stock

Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12-qt.) stockpot. Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes.

Transfer breasts to a plate (remaining chicken parts are strictly for stock). Let breasts cool slightly, then remove meat and return bones to stock. Shred meat. Let cool, tightly wrap, and chill.

Continue to simmer stock, skimming surface occasionally, until reduced by one-third, about 2 hours. Strain chicken stock through a fine-mesh sieve into a large saucepan (or airtight container, if not using right away); discard solids. You should have about 8 cups.

Do Ahead: Stock can be made 2 days ahead. Let cool; cover and chill. Keep reserved chicken meat chilled. Matzo Ball Mixture

Mix eggs, matzo meal, schmaltz, club soda, and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests). Cover and chill at least 2 hours.

Do Ahead: Mixture can be made 1 day ahead. Keep chilled.

Assembly

Bring chicken stock to a boil in a large saucepan. Add carrots; season with salt. Reduce heat and simmer until carrots are tender, 5–7 minutes. Remove from heat, add reserved breast meat, and cover. Set soup aside.

Meanwhile, bring a large pot of well-salted water to a boil. Scoop out 2-tablespoonful portions matzo ball mixture and, using wet hands, gently roll into balls.

Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). Cover pot and cook matzo balls until cooked through and starting to sink, 20–25 minutes.

Do Ahead: Using a slotted spoon, transfer matzo balls to bowls. Ladle soup over, top with dill, and season with pepper.

Recipe by Alison Roman

Hi folks, I've been thinking about ways to get this sub off the ground. In its two months of life, very very few posts have come from anyone but me. However, I hope that's about to change. With the holiday that quite possibly epitomizes Jewish cooking being just around the corner, I am introducing a contest, one that will (hopefully, as always) continue year after year, and if it gets popular we can expand to multiple holidays in future years. The winner will receive a $36 (that's double Chai) online gift card to Eichlers.com, a massive Judaica store, and will carry a flair in this sub (Winner - Passover Recipe 2015)

The Rules: Submit ONE recipe between now and Monday, 06 April, 12:00pm Eastern Time. The recipe must be entirely Kosher for Passover. That includes all of the usual orthodox Kosher rules. Submit your recipe as a normal post, but flair your post with [Passover 2015 Contest].

Voting: Votes are upvotes! Everyone can vote. Folks from outside the sub can vote. Your bubbe can vote.

It's unethical to downvote your competition, and I encourage you NOT to do so. If there are an unually large amount of downvotes for a qualifying entry I'll do the math to remove them from the ultimate score.

Winner: The winner is the one who - when I check it at noon Eastern Time - has the most aggregate upvotes.

Tips: Pictures help! Whether it's a personal recipe or one from a website that you've cooked before, pictures can aid in folks liking your recipe more. Also, be creative! Your sister-in-law's basic matzah-ball soup might be pretty unimaginative, but her inventive charoset could be the best!

May the best recipe win!