I made a simple vegetarian beet soup with matzoh balls for my first Pesach meal.
4 eggs, slightly beaten4 tablespoons of oil4 tablespoons of ice cold water2 cups crumbled matzohs1 teaspoon of salt1/2 teaspoons of pepper
Place all the ingredients in a large mixing bowl and mix well. After mixing refrigerate for one hour covered in the refrigerator, (where else?).
Fill a large pot with 8 cups of water and one teaspoon of salt and bring to a boil. The matza balls will expand in the pot as they cook, so choose a large pot to allow for expansion. After the water comes to a boil, reduce the flame to low. Take the mixture out from the refrigerator and in your hand gently make the balls. Make sure that your hands are wet before proceeding to make the balls. Slowly add the newly formed balls to the hot water.
Cook for thirty minutes, then turn off fire, but keep the pot covered and let it cool for another ten minutes
Serve with latkes (I used a Manischewitz mix) and sour cream