Thousands of people in your city are marking the Jewish holiday of Passover including Journal columnist Paula Simons and her family. It started at sundown on Saturday. Click on the "Watch Video" link to find out how to make the perfect Passover meal.

Paula Simons' Chicken Soup

parsnips
carrots
celery
mushrooms
parsley
onions
garlic
peppercorns
bay leaf
salt
chicken

Place ingredients in pot, cover with water, and simmer.

Paula Simons' Matza Balls

4 eggs, whisked
1 cup matza meal
¼ c schmaltz (chicken fat skimmed off the top of the soup)
1/4 c chicken broth
salt and pepper to taste

Cover and put in fridge overnight. Form matza into small balls, then drop them into boiling water. Cover and simmer at reduced heat for 40 minutes, until the balls float to the top. Serve in a bowl with the chicken soup.