Matzo Ball Soup (Kneidlach)
מָרַק כַּנֵּידְלָאך
Matzo ball soup — chicken broth with kneidlach dumplings made from matzo meal — is the definitive Ashkenazi Passover dish. The first documented recipe for kneidlach appeared in a cookbook in 1846. The rich golden chicken broth — 'goldene yoich' in Yiddish — has been called 'Jewish penicillin' for centuries. Joan Nathan contributed her family's recipe to the ANU Museum's Foodish archive, noting that the secret is a long-simmered whole chicken with root vegetables. Seltzer water in the kneidlach mixture is the trick for achieving light, fluffy 'floaters'.
Ingredients
- •1 whole chicken (about 1.5 kg)
- •3 large carrots, peeled and halved
- •3 stalks celery with leaves
- •2 parsnips, peeled and halved
- •1 large onion, halved
- •Small bunch of fresh dill
- •Small bunch of fresh parsley
- •Salt and white pepper to taste
- •3 litres cold water
- •1 cup matzo meal (kosher l'Pesach)
- •4 large eggs
- •1/4 cup schmaltz (chicken fat) or neutral oil
- •1/4 cup seltzer or sparkling water
- •1 teaspoon salt
- •1/4 teaspoon white pepper
- •Pinch of ground ginger (optional)
Instructions
- 1
SOUP: Place chicken, carrots, celery, parsnips, and onion in a large pot. Cover with 3 litres cold water. Bring to a boil.
- 2
Skim the grey foam in the first 10 minutes. Reduce to a gentle simmer. Add dill, parsley, salt, and white pepper.
- 3
Simmer uncovered 2–2.5 hours until chicken is very tender and broth is deep golden.
- 4
Strain broth through a fine mesh strainer. Reserve cooked carrots; discard other solids. Shred chicken if desired.
- 5
KNEIDLACH: Whisk eggs, schmaltz, seltzer, salt, pepper, and ginger (if using) together in a bowl.
- 6
Stir in matzo meal gently. Do not overmix. Refrigerate for 30 minutes — this step is essential.
- 7
Bring a large pot of well-salted water to a boil. Wet hands and shape the mixture into golf-ball-sized rounds (they expand significantly).
- 8
Lower balls gently into the boiling water. Cover and cook over medium heat for 20–25 minutes — do not lift the lid.
- 9
Transfer kneidlach to hot broth. Serve in bowls with sliced carrots and fresh dill.
Kosher notes
Fully fleishig (meat). For Passover, use matzo meal marked 'Kosher l'Pesach'. Schmaltz is the traditional fat — pareve relative to the meat chicken.
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