No-egg Kneidlach in Soup – Photo by Sandra Yosepha Levin © 2023



by Sandra Yosepha Levin for REACHING OUT FROM JERUSALEM

Among all the Jewish holidays there is none like Pesach (Passover) for a very high consumption of eggs. In fact, some recipes for Pesach cakes call for 12 or more eggs! However, eating too many eggs is not without health risks. For this reason we have made several healthy egg-free recipes for Passover.

Eating Eggs can Raise Risk for Diabetes and Heart Disease

Recent research confirms earlier studies that eating a lot of eggs can increase the risk for type 2 diabetes and coronary heart disease (CHD). See more about health risks from eating eggs in our post NO-EGG HONEY CAKE from September 26, 2021.

Egg Allergy

Many people are allergic to eggs. It is very difficult for people with egg allergies to avoid foods containing eggs. Not only is it hard to avoid foods that contain eggs, but some vaccines use live or weakened viruses that are grown on an egg-based culture.

Eggs are used for Binding or Leavening

Eggs are mainly popular as a means for binding or as a leavening agent for foods and are added to cakes, cookies, breads, ground meat, schnitzels, stuffed vegetables and more.  Potato flour is the best binding substitute for eggs that can be used during the Passover week.


Here is a great healthy kosher recipe for no-egg matza balls kneidlach that is also VEGAN friendly.

Healthy No-Egg Kneidlach (Matza Balls) – Photo by Josephine Levin © 2015

3 cups matza meal, preferably whole wheat or spelt

1-½ cups potato flour

½ teaspoon ground ginger or 1 tsp. of ground cinnamon

3 tablespoons of olive oil

Salt and/or pepper to taste (optional)

7- ½ cups boiling water

Mix all the ingredients together. The matza meal will quickly absorb the water. If it is too dry add a few tsp. of water. Cool slightly and then chill in refrigerator for about an hour. Form into small balls. If you don’t chill them they can disintegrate when you drop them in the boiling water.

Ad 1 Tablespoon of olive or vegetable oil to water in a large pot. You can also add some salt (optional) and bring water to boil. Lower the light and drop chilled matza balls one at a time into the boiling water. Simmer on very low light for about 30 minutes. Do not cover the pot or over-cook them, as they will fall apart. Remove the matza balls with slotted spoon that allows the water to drain out. Place on glass plate or baking pan to cool. Don’t place them too close to each other or they may stick together. Refrigerate and drop them into hot soup for about 5 minutes


No-egg Gefilte Fish – Photo by Josephine Levin © 2015

500 gram (1/2 kg.) ground carp, pike, white fish or other fish (preferably without bones)

1 Tbsp. olive oil (preferably extra-virgin)

Salt and/or pepper or other spices to taste (optional)

2 grated onions or leeks

1 clove crushed garlic

½ cup potato flour 

4 carrots and 1 sliced onion or leek

Mix the ground fish, olive oil, grated onions or leeks, crushed garlic, potato flour, salt and pepper together. 

Chill in refrigerator until cold. Then form into oval balls.

Bring to boil the water and salt. There should be enough water to cover the fish patties.

Lower the light and drop the gefilte fish patties one at a time into the water. After ten minutes add sliced carrots and onions or leeks. Cover and cook for about 1-4 hours on very low light depending on whether you have ground up fish bones together with the ground fish. Fish alone can be ready after an hour, but fish with ground bones should cook for several hours.


VEGAN Friendly Cobbler for Pesach
No-egg Apple, Date and Raisin Cobbler – Photo by Sandra Yosepha Levin © 2022

This is a delicious no-egg cobbler for Pesach made with apples, raisins and/or dates. It is also VEGAN friendly.

8-10 peeled and sliced apples

1 cup raisins and/or chopped dates

3 Tbsp. lemon juice

½ cup potato flour

2 Tbsp. olive oil

½ cup brown sugar

1 Tbsp. cinnamon

Place the apple slices in a square-baking dish. Pour the lemon juice over the apple slices. Add raisins, and/or chopped dates.

In a separate bowl mix the potato flour, olive oil, sugar and cinnamon. Sprinkle this over the apples and raisins or dates.

Bake for about 30 minutes at 350o F or 180o C.