No worries about the baking soda, Jim. Matzo balls are year-round food, so for 51 weeks a year, that recipe is just fine.
Yes, Joan Nathan is wonderful. I love to listen to her talk about food and traditions. Best of all, she's opened the entire Sephardic (non European) world of food to those of us who had thought Eastern European Jewish food was all there was to it. She's opened my eyes.
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