Matzah Balls/Kneidlach: Herbed - pareve

Posted by : Karen Selwyn

Original source: "Jewish Holiday Style: A Beautiful Guide 
                  to Celebrating the Jewish rituals in
                  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. 

Return to RFCJ Archive Page