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Post by messianicmama on Mar 20, 2013 20:01:22 GMT -8
I started making my own matzah a few years ago and when I did I noticed how quickly we must prepare the dough to prevent it from rising. Then I thought about matzoh ball soup. Why is it kosher for Passover when we let the matzoh balls rise in hot water? I have poised thus question to many Messianic friends but no one has an answer. What do you think?
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Post by yiska on Mar 21, 2013 6:57:06 GMT -8
That is a very good question, I have never thought of that... Anyone???  |
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Post by Yedidyah on Mar 21, 2013 9:01:16 GMT -8
Thanks for the question. We see in Judaism that if anything there is a special protecting layer called fences around the  and in some cases we see walls  Matzo ball soup does not have leaven in it to cause it to rise. It is a combination of the water and matza meal along with eggs and air. It expands but does not leaven there is no fermenting of the matzo ball. With all the walls and fences built in order to protect the scripture from being violated it depends on the heart motives. I think Matza balls are Kosher for passover or anytime of the year as a great meal. We do not see any debate on whether or not Matza balls are ok for passover because there is nothing used in the ingredients that would be leaven. I hope that answers your question  Enjoy the Feast for it is right around the corner. Busy week cleaning the house of all the leaven that is always guaranteed. Yedidyah |
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Post by messianicmama on Mar 21, 2013 9:22:59 GMT -8
Thanks for your response. I'm still not convinced because all it takes to make leaven is flour and water, thus the time limits set for making matzah. I understand that Judaism is good about protecting a lot of commandments, but they approve of baking soda for Passover and most Messianics I know consider that yeast. No disrespect meant, but I don't trust any halacha that I can't support with scripture and facts. The facts to me, don't add up and the simply says, "No leaven." What I need to know is if flour that has been baked can attract airborne yeast and rise as it can in the raw. If so, matzoh ball soup cannot be kosher for Passover. If it cannot, it may be. The trouble is, I can't find a scientific answer either way. And trust, I've looked. I make the most delicious soup ever and I would love nothing more than to prove myself wrong. But I can't ignore my doubts on this without something to back the traditional viewpoint up... |
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tonga
Full Member
Posts: 243
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Post by tonga on Mar 21, 2013 14:58:24 GMT -8
It is our belief that once matzah is baked, it cannot become chametz.
There fore it is fine to use in soup.
However, those who are machmir, usually Chassidim, will avoid gebrochts, matzah products that come into contact with water.
This is in case there is some part of the matzah that was not
sufficiently cooked prior to contact with water.
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Post by messianicmama on Mar 21, 2013 15:10:06 GMT -8
Interesting. Thanks. I know though that matzah meal is used with baking soda to make cakes and other desserts that rise. Wouldn't this indicate that cooked floor can rise?
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Post by yiska on Mar 21, 2013 15:17:46 GMT -8
self rising flour indeed does rise, when regular flour does not  |
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Post by messianicmama on Mar 23, 2013 18:32:14 GMT -8
Gebrokts. Google it if you want. Apparently there are some Jews who don't eat matzoh ball soup or other things because of the chance that some of the flour in the matzah might not be throughly cooked and might leaven itself and become chametz. However, even they concede that once for is baked it is not capable of fermenting to produce yeast. I feel okay about it now. |
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and in some cases we see walls 
