RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Matzah Balls/Kneidlach: Herbed - pareve
Original source: "Jewish Holiday Style: A Beautiful Guide to Celebrating the Jewish rituals in Style" Rita Milos Brownstein Jeffrey Weiss DETROIT NEWS (on-line edition), 4/6/00 Current source: "Cooks find ways to perk up Passover tradition" The recipe below calls for baking powder. The following excerpt explains why the Manischevitz corporation uses baking soda for Passover in their processed mixes for cakes, cookies and other goodies. I GUESS the principle for baking powder and baking soda is the same. "One of the ingredients is sodium carbonate - baking soda. Isn't that a leavening agent? "It may look that way, Rabbi Horowitz [Rabbi Yaakov Horowitz, the rabbi-in-residence at Manischevitz] said. But appearances can deceive. "The rabbis decided that matzo once certified as kosher for Passover can never be de-Passoverized. Not even by later contact with leavening. All of the Manischevitz mixes start with Passover matzo meal that - by definition - can't be ritually contaminated by the baking soda. "Most people don't understand that, Rabbi Horowitz said." As with all questions of kashruth, CYLAH. 1 cup matzo meal 1 teaspoon kosher-for-Passover baking powder 1 teaspoon salt 1/2 teaspoon cracked black pepper 4 eggs, beaten 1/4 cup water 1 tablespoon oil 1 tablespoon chopped fresh dill 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh parsley Serves 6-8. Note: Serve with your favorite chicken soup recipe. In a large bowl, mix matzo meal, baking powder, salt and pepper. In a medium bowl, whisk together eggs, water, oil and herbs. Add matzo meal mix and blend well. Cover and place in refrigerator for 15-20 minutes. Bring a large pot of water to a boil. Shape matzo balls into golf ball size and drop into boiling water. Reduce to a simmer, cover and cook for 30-40 minutes (no peeking!). Remove from water and place in finished chicken soup.
