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Delicious Passover Recipes

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  • 3 medium apples, peeled, cored and quartered
  • 1/2 cup walnut halves, lightly toasted (optional), and coarsely chopped
  • 1/4 cup sweet red wine such as Manischewitz or concord grape juice
  • 1 1/2 teaspoons ground cinnamon
  • 1 tablespoon packed brown sugar
  • 1/2 teaspoon ground nutmeg


1. Grate or chop the apples very finely into a bowl

2. Add all dry ingredients and stir together

3. Add the wine or grape juice and stir

4. Let sit in refrigerator overnight until the apples turn brown

Nana's sweet and sour cabbage soup


  • One head of green cabbage
  • 2 medium yellow onions
  • 4 medium size carrots
  • 64 oz. chicken stock
  • 16 oz. beef stock
  • Two 16 oz. cans diced tomatoes
  • Two 16 oz. cans of tomato sauce
  • 8 oz. raisins
  • 1 tablespoon garlic
  • 1 tablespoon sugar
  • 2 oz. red wine vinegar
  • Salt and pepper to taste
  • 1 Challah Bread


1. Bring chicken and beef stock to a boil in a medium stock pot

2. Slice onions, carrots and cabbage and add to stock pot

3. Cook on medium heat for 30 minutes

4. Add raisins, garlic, chopped tomatoes and tomato sauce

5. Cook for 30 more minutes on medium heat (slight boil)

6. Add sugar, vinegar, salt and pepper

7. Simmer for 1 hour

8. Serve in bowls with sliced challah bread

Mom's Homemade Brisket


  • 1 4-5 lb. brisket
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 large onions, thinly sliced
  • 1 large (12 oz.) can of tomato puree
  • Salt and pepper to taste


1. Preheat the oven to 300 degrees

2. Lay thinly sliced onions on the bottom of a deep roasting pan

3. Place the brisket on top of the onions

4. Spread the garlic on top of the brisket

5. Cover brisket with the tomato puree

6. Salt and pepper to taste

7. Cover the pan and cook for 4 hours (basting the meat every hour)

8. Remove from oven and let stand for 1 hour before slicing

9. Mix the onions and juices and serve over the top of the brisket slices

Light & Fluffy Matzo Ball Soup

matzo ball soupServes 6-8



  • 1 large roasting chicken
  • 32 oz. chicken broth
  • 3 carrots – diced medium
  • 1 onion – diced medium
  • 1/2 bunch of celery – diced medium
  • 2 turnips – diced medium


1. Place chicken in large stockpot and add the chicken broth. Add enough water to cover the entire chicken.

2. Bring to a boil, scraping off the foam that rises to the top.

3. Add the vegetables and simmer for 4 hours.

4. Remove chicken and let cool, then cut into bite size pieces.

5. Strain the stock to make a clear liquid, then pour back into the stockpot and bring to a simmer.

Matzo Balls


  • 1 1/2 cups matzo meal
  • 6 large eggs (separate the yolks from the whites)
  • 3 tablespoons chicken fat (optional)
  • 1 teaspoon kosher salt


1. In a large mixing bowl, combine matzo meal, egg yolks, chicken fat (optional), and kosher salt. Mix well.

2. Whip the egg whites until firm, and fold into matzo meal mixture.

3. Cover and refrigerate for 1 hour.

4. Bring chicken soup to a slow boil.

5. With wet hands, roll out matzo meal mixture in 1 oz. balls and place in simmering chicken soup. Balls should be golf-ball sized, but don’t squeeze them tightly! They should double in size as they cook. Cook for about an hour.

6. Add the cut-up chicken.

7. Serve soup with matzo balls.

Coconut Macaroons

macaroons-1This recipe is easy and delicious! Egg whites are used as a substitute for flour, which is not eaten during Passover. This recipe makes 24 macaroon cookies.


  • 6 egg whites
  • 1 1/2 cup sugar
  • 1 teaspoon vanilla
  • 3 cups shredded coconut


Preheat oven to 325 degrees.

1. Mix the coconut, sugar and vanilla in a bowl.

2. Beat egg whites until fluffy.

3. Fold the egg whites into the coconut mixture.

4. Take a teaspoon of the mixture and roll in your hands until firm.

5. Line up 3 rows of 4 cookies on a prepared baking sheet and bake in a 325 degree oven for 12-14 minutes or until the edges are brown.



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