Passover soup dumplings


2 cups mashed potatoes

2 eggs, lightly beaten

1/4 cup Passover cake meal

Optional: 1 tablespoon finely chopped parsley or basil

Reserve: 1 – 2 teaspoons of extra-virgin olive oil


Mix all ingredients, adding additional cake meal to form a dough that is pliable and not too sticky

Bring water to a boil in a 2 – 3 quart pot

Form small balls out of the dough and carefully slide them into the water to bring them to a boil

Use a slotted spoon to remove the dumplings from the pot as they rise to the top and transfer to a container, adding 1-2 tsp of extra-virgin olive oil