Recipe For Kneidlach – Jewish Soup Balls

No Passover meal is complete unless you serve chicken soup with kneidlach. These soup balls are made using matza as leaven ingredients are forbidden during the Pesach week. Part of the flavour comes from using schmaltz and here I have used my vegetarian version.

Chicken Soup With Kneidlach
Chicken Soup With Kneidlach
Head straight on to the recipe for Kneidlach ♥

I don’t like using the word hate as it has such strong connotations. I think it should be reserved for occasions when your dislike of something is immense. I loathe the little pop up boxes that appear on pages while I am reading blog posts. I have to wait for the ‘subscribe’ box to open completely and then find the little x. This is on the top right hand corner. But as it is so small I have to hope my finger hits it properly to close the box. I read the majority of the blogs I follow on my iPad and it is not always that easy to close the dialogue box. By the time I have got rid of the box I have lost the thread of what I was reading.

Today’s inspiration ♥ Recipe For Kneidlach ♥ can be found on Lavender and Lime Click To Tweet

I feel so frustrated that I just skim through the rest of the post and leave a comment. My aversion to this is slowly turning to hate and I feel tempted to stop reading the blogs who have all these pop up windows. Whereas I don’t want something to pop up onto my screen, I do want something to pop up in my soup. These kneidlach are the perfect addition in my opinion and I am sure you will love them.

Chicken Soup With Kneidlach

Print Recipe
4.6 from 5 votes

Kneidlach

Served traditionally over Pesach in chicken soup, I keep these in the freezer to use year round
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

  • 15 mls schmaltz
  • 1 small onion finely chopped
  • 2 eggs
  • 75 g matza meal
  • 2.5 mls ground ginger
  • 10 g parsley finely chopped
  • Salt and freshly ground black pepper to season

Instructions

  • Place the schmaltz into a frying pan
  • Heat over a medium temperature
  • Once melted add the onion and sauté until soft
  • Set aside to cool completely
  • Place the eggs into a mixing bowl and whisk until frothy
  • Add the onion, matza meal, ginger and parsley
  • Season to taste
  • Form into 10 small balls and set aside while you bring a large pot of water to the boil
  • Add salt to your water and reduce the temperature until the water is simmering
  • Place the kneidlach into the water and simmer for 30 minutes *
  • You should dunk the balls into the water every 10 minutes
  • Drain and add to your chicken soup for 5 minutes before serving

Notes

* at this stage you can freeze them. Defrost as needed in the fridge overnight

Click on the links for conversions and notes.

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28 thoughts on “Recipe For Kneidlach – Jewish Soup Balls

  1. I have never made Anything like this but my children would love it.I am going to hang on to this recipe for the holidays.

  2. 5 stars
    The pop ups drive me crazy too. There has got to be a better way. Anyway love the kneidlach, good to know you can freeze them.
    Have a great week-end!

  3. 5 stars
    I’m with you Tandy, it can be really frustrating when you just want to read a post. This recipe looks good, I haven’t tried these before.

  4. Oh I so agree with the pop up boxes, they drive me mental, especially when you cannot find the X to close the damn window. I have been known to close the whole site down when that happens. Such a deterrent. Unlike these balls of yum! I waaaaaant. 🙂

  5. Great recipe. I love learning about foods that are traditional/cultural and made for religious/special occasions.
    Also agree with you about the pop-up boxes. They’re so intrusive and ruin the reading experience.

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