Matzo balls are a necessary part of the Seder dinner because the unleavened bread symbolizes the hasty flight from Europe. Haroset is a paste of nuts and fruit that symbolizes the mortar from the Pharaoh's pyramids.
To make matzo balls, separate 2 eggs, and set the yolks aside. Whisk the egg whites until they're fluffy. Crack a third egg into the yolks, and beat them together with a fork. Fold the yolks into the egg whites.
Add 1 cup matzo meal to the eggs. Fold in 4 tablespoons vegetable oil, 2 tablespoons chicken broth and 1/2 cup cold water. Season with 1 teaspoon salt, 1/2 teaspoon white pepper and 1/2 teaspoon garlic powder. Refrigerate for one hour.
Bring 2 quarts chicken broth to a boil. Roll matzo dough into 1-inch balls, and place into the broth. Reduce the heat to a simmer, and cook for 45 minutes.
To make haroset, toast 1 cup walnuts in the oven for 10 minutes. Meanwhile, mix 1 cup raisins with 1/2 cup orange juice in a pot. Simmer for seven minutes, or until the raisins absorb the liquid.
Once the raisins are cool, add 1/4 cup kosher red wine, 1/4 cup honey, 1 teaspoon lemon zest, 1/2 teaspoon and 1/4 teaspoons salt. Separately, combine 2 chopped apples with the walnuts, and mix in the raisin mixture. Let sit for four hours before serving.