Box of matzah. (Ariel Arbiv/The Weber School)

Passover is about to pass on by

March 29, 2018

Passover is the time of year when we have to give up bread for a week, right?

Thousands of years ago, Jews were slaves in Egypt under the rule of Pharaoh . Moses, a shepherd, went to Pharaoh and declared, “let my people go!” The Jews were fed up and tired of being slaves; they wanted freedom. Pharaoh denied Moses’ request, and God was angry. God gave the people of Egypt 10 terrible plagues to try to convince Pharaoh to let the Jews go.

The plagues were:

  1. Blood instead of water
  2. Invasion of frogs
  3. Insects
  4. Dangerous animals
  5. Dead livestock
  6. Boils
  7. Fiery hail
  8. Locusts
  9. Darkness
  10. Death of the Egyptians’ first born children


Finally, after these intense 10 plagues, Pharaoh told Moses that he would let the people go. As the Jews were escaping, they were faced with the Dead Sea. However, Moses stuck his rod into the ocean and the ocean split into two, with land in the middle to walk through. The Jews could walk right through the ocean. When the Egyptians tried to chase after the Jews, the water fell onto the Egyptians and they drowned.

So, why do we eat Matzah? The tradition definitely did not begin because of the taste of matzah.

We eat Matzah because the Jews had to rush out of Egypt late at night and their bread did not have time to rise. In order to preserve and commemorate the freedom from Egypt, we continue to not eat wheat, barley, rye, oats or spelt that has come into contact with water and been allowed to ferment and rise.

On Passover, there is a traditional dinner called a seder. The seder plate includes a shank bone, an egg, bitter herbs, parsley to dip into salt water, and charoset (made from apples, cinnamon, grape juice and raisins). Each item on the seder plate is symbolic for the story of Passover.

As each family has their own customs and traditions on Passover, my mother has a tradition of making incredible sweet and sour meatballs. Below is the recipe and directions to make them.

My Mama’s Sweet and Sour Kosher for Passover Meatballs

Ingredients: (make sure all of these ingredients have the kosher for passover kashrut symbol on their packaging.)

Serves: 8 people

Sweet chili sauce is needed for this recipe. (Ariel Arbiv/The Weber School)

Whole berry cranberry sauce is needed for this recipe. (Ariel Arbiv/The Weber School)


  • Two jars of sweet chili sauce
  • Two jars of whole berry cranberry sauce



  • Two pounds of ground beef
  • One egg
  • Three  quarters of a cup of “breadcrumbs”
  • One quarter cup of ketchup



For the meatballs:

  1. Whisk one egg with ketchup
  2. Combine ground beef with breadcrumbs
  3. Pour liquid mixture into meat and mix until smooth
  4. Roll into small palm sized balls 


For the sauce:

  1. Combine chili sauce with whole berry cranberry sauce in large pot
  2. Gently place meatballs into large pot
  3. Partly cover pot and cook for 40 minutes on medium heat


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