writer@thealmanac.net

When Sarah Zuckerman, her husband Myles, family and friends gather around the dinner table after sunset on April 19, for the traditional Passover Seder they will retell the ancient story of the freeing of the Jews from slavery in Egypt.

Passover refers specifically to the passing over of the Jewish homes by the Pharaoh's army, thus saving the first born son from death. However the Seder story or the Haggadah, retells the larger epic of the Jewish Exodus from Egypt and their freedom from slavery. It is told to remember, teach and give thanks for freedom, past and present.

"The dinner meal is the highlight of every Jewish holiday. The Passover meal is designed to include the children as well as educate them," Sarah explained.

Sarah added that the Haggadah can also include the telling of personal stories of finding freedom. She might include her own .

She was four years old when her family "snuck out" of Hungary into Austria during the 1956 Hungarian Revolution.

As refugees the family made their way to Israel.

After serving in the Israeli Army, Sarah attended medical school in Belgium where she met her American husband Myles, also a medical doctor. They married in 1979.

Pittsburgh and the South Hills became home when they opened their family practice in 1985 and joined the staff at St. Clair Hospital in 1987. They live in Mt. Lebanon and raised their two daughters Micki and Ruthie there.

Regardless of her professional life, Sarah prepares the many courses of the Seder dinner which does not allow for short cuts. She said that chicken and matzo ball soup is an essential part of the meal. But, she cautioned, "though canned chicken soup can be part of the recipe, it is only one of many ingredients including a whole chicken." She prepares the soup at least two days before and refrigerates it to remove the fat.

Sarah offers her recipe for chicken soup and matzo balls because it is an intrinsic part of the Passover Seder.

But there is a second reason. Relying on both her role as a doctor and mother she offers the recipe because, "there is nothing better than chicken soup when you are sick with the flu."

Smiling, her eyes dancing, she repeated in her best doctor and mother voice, "But it has to be home-made!"

Chicken Soup

or Jewish Penicillin

Makes 10 servings

1 Whole chicken, about 4 lb, skin removed and fat trimmed

1 Large clove garlic

1 Whole yellow onion with skin (washed)

2 Whole cloves

7-10 Large carrots, quartered. (We love carrots in the soup so the more the merrier)

2 Ribs celery, no leaves

2 Medium turnips, quartered

1 Large parsnip. Peeled and cut into 2-3 pieces

1 Kohlrabi peeled and cubed into bite size pieces

2 Sprigs parsley

2 Tbs. chopped dill or 2 tsp dill weed

1 Slice lemon

10 Peppercorns

2 Cans (131/2 ounces each of low or no fat and low or no salt chicken broth)

10 Cups water

Remove all fat and skin from chicken. Put chicken in large pot. Add garlic, onion, cloves, carrots, celery turnip, parsnip, kohlrabi, parsley, dill, lemon slice, peppercorns, chicken broth and water. Heat to boiling, lower heat, remove scum and cover. Simmer about 1 hour or until chicken is tender. Keep removing scum and fat as it rises to the surface every so often.

When chicken is tender, remove from pot. Boil the soup for 20 minutes. Strain.

I return the carrots to the soup. You can also return the turnips and kohlrabi. Do not add parsnip.

Cool, refrigerate for at least 2 days, so the fat will rise to the surface and you can spoon it off.

Matzo Balls

(Makes 10 small matza balls. If you never had them this is a good amount. I usually double this recipe. )

3 Eggs. (I use the equivalent amount of egg - beaters. It tastes just as good.)

6 Tablespoons cold club soda ( I keep the bottle in the fridge unopened until I use it)

3 Tablespoons fat (I use a little more than a table spoon of olive oil.)

Three quarters cup matzo meal (You can find it in any grocery store that sells Passover items.)

Beat Eggs slightly in a medium bowl. Stir in club soda and fat. Add the matza meal slowly, about 2 tablespoons at a time. Cover and refrigerate for about five hours.

Heat 3 quarts of water to boiling in a large pot. Shape each matzo mixture into balls with wet hands, using a rounded table spoon for each. Drop into boiling water, lower heat and simmer for almost 25 minutes.

Remove with a slotted spoon, cool and refrigerate until about 30 minutes before heating soup.

Put balls into soup, heat and enjoy.

I do not add any salt. I leave it up to each person, the less salt the better.