Stew is in oven (browned stew meat, chopped onions and potatoes, baby carrots, spices, large can of diced tomatoes, balsamic vinegar - all in a covered roasting pan.)
2 dozen eggs now hard-cooked and cooling in freezer. Betzah in oven.
Chicken soup is on the stove. I nearly forgot the most important parts - the onions, parsnips and turnips. Those last give it just the right flavor. I'm using chicken bones, chicken wings and turkey wings. And, no. None of these are leftovers I saved from the year. Those would be chometz. These were bought for the purpose.
To be done: matzo balls, farfel kugel, meatloaf and mashed potatoes. Also, charorset, ground moror and salt water.
Update: Matzo balls ar cooking. Charoset, maror and salt water (okay, salt water *essence* so we can dilute it for the meals) are in the fridge (because unchilled salt water will go bad. Or something) are in the fridge. (And my little chopper, which basically makes charoset, is put away. Although I've realized I'll have to take it out again for the meatloaf.)
And my wonderful husband? Bought me a new knife. Because my Pesach fleshig knife was laser sharpened foil. I now have a new santoko - not top of the line, but not foil, either. Just glided through that horseradish.
Soup is finished. Stew is finished. Onions for kugel and mashed potatoes are cooking. Will separate out some onions and add mushrooms. That gets added to a mixture of matza farfel, pepper, salt and eggs, plus chicken broth. I have lots of chicken broth now.
Then I make the meatloaf and microwave and mash the potatoes (using a bit more chicken broth.) Vegs are a frozen mix.