Deutsche Fahne Matzah Ball Soup

Passover's passed over for another year. Spring has come; I'm pretty sure the temperatures will stay in the double digits (Celsius) from here on in. 

You know what's funny about Passover? I spend a whole week kvetching about how much I can't eat, and how much I am looking forward to being able to eat everything again... but then, once the mythical grain quarantine's over, I realize it wouldn't have been that massive of a problem to carry on a while longer. Sure, bread and beer are nice, and baked or granola-ed snacks are the most convenient solution to the hungry grumbles. Still... another few days wouldn't have killed me. And that's part of the point of Passover, I've read lately. It's not just about memorializing the escape from Egypt or the 40 years wandering in the desert. It's more than just the origin of spring cleaning, the Atkins diet and a distillation of Lent (which are all my theories). Passover is also designed to teach us to cut out the unnecessary for a little while. To re-focus on what's important and what's necessary. 

Well, enough philosophizing. Here's a picture of my German-flag matzah ball soup. This year's Seder wasn't too very new on fresh ideas - I cooked ratatouille arabesque, matzah ball soup, pickled salmon (and took some fresh photos for the old post), a big bunch of plain quinoa and some roasted potatoes. There was more matzah crack at the end, plus sorbet.

For the matzah balls, I used the same color tricks as with the Black Star versions - tomato paste for the red and turmeric for the yellow. The black I achieved with food coloring, which I picked up in the UK. Cheater, cheater, that's me. Well, the only "natural" version I could think of was squid ink which ain't exactly kosher!

So that's it until next Pesach. Of the Passover foods, I mean. Not of the blog. As usual, that will continue year-round!