I make Matzo balls, what my mom calls kneydlekh קניידלעך in Yiddish ki -NAY- dl-ekh (make the last sound (ekh) by clearing your throat), for special occasions like Passover and Rosh Hashanah, or just to help the heal a bad cold. Serve them in Roz’s Jewish Chicken Soup (plus a vegan version)
Are you wondering if adding baking powder is kosher for Passover? All I can say is that the Manischewitz matzo ball mix which is kosher for Passover contains sodium bicarbonate and monocalcium phosphate which are the active ingredients of baking powder. So if they can make their matzo balls light and fluffy with that, so can I!Makes about 15 medium matzo balls 4 large eggs 2 tsp schmalz (rendered chicken fat). Use the fat that rises to the top of the soup (vegetarian version: use 1/4 cup oil only) 3 Tb canola oil 1 tsp garlic infused olive oil 1 cup matzo meal 2 tsp salt 1/4 tsp white pepper 1 tsp baking powder 1 Tb minced parsley leaves 1/2 tsp dried or 1 Tb fresh minced dill weed 1 TB schmaltz added to boiling water 1/4 cup soup added to boiling water
Whisk eggs in a medium bowl with schmalz and oil.
Mix herbs, matzo meal, baking soda, salt and pepper in a separate bowl. Gently fold into the egg mixture.
Cover bowl and refrigerate for 1/2 hour
While dough is resting in the fridge, boil a large pot of water (at least a gallon). Add a tablespoonful of schmalz (unless you’re making vegetarian ones) and 1/4 cup soup. This will give the kneydlekh more flavor. If you have plenty of soup, you can just boil the kneydlekh in the soup.
Drop them in the boiling water. Cover pot tightly and lower heat to simmer. Cook for 30 minutes. Balls will double in size and should be soft. If you are going to store them for later, place them in a container with just enough broth to cover.
You can sprinkle more dill and parsley on the soup when serving.