Kneidlach (commonly known as matzo balls)

Kneidlach (commonly known as matzo balls) are traditional, sphere-shaped Jewish dumplings made from a mixture of matzo meal, eggs, oil or schmaltz (chicken fat), and water or broth.

They are a fundamental staple of Ashkenazi Jewish cuisine and are most famously served floating in a rich chicken soup during holidays like Passover. Texturally, kneidlach can range anywhere from light, airy "floaters" to dense, hearty "sinkers," depending on how they are prepared. As they simmer, they act like delicious sponges, absorbing the aromatic flavors of the savory broth while providing a comforting, satisfying centerpiece to the meal.

Here is a classic, foolproof recipe to make traditional, fluffy kneidlach from scratch.

🥣 Classic Fluffy Kneidlach Recipe

• Prep time: 15 minutes (plus 1 hour chilling time)

• Cook time: 20 minutes

• Yield: About 12–15 matzo balls.

Ingredients

• 4 large eggs

• 1 cup Yehuda Matzo Meal (or any standard matzo meal)

• 1/3 cup vegetable oil (or melted schmaltz for a richer flavor)

• 1/4 cup seltzer water (or plain water; seltzer adds extra fluffiness)

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 teaspoon garlic powder (optional, for extra flavor)

Instructions

1. Mix the Batter: In a large bowl, whisk the eggs slightly. Add the oil, seltzer water, salt, pepper, and garlic powder (if using), and blend together. Gradually stir in the matzo meal until a uniform, loose dough forms.

2. Chill: Cover the bowl and refrigerate for at least 1 hour. This allows the matzo meal to fully absorb the liquid and thicken, making it easy to shape. 

3. Boil the Water: Fill a large pot about three-quarters full with water, add 1–2 tablespoons of salt for seasoning, and bring it to a rolling boil.

4. Shape the Balls: Wet your hands with cold water so the mixture doesn't stick. Gently roll the dough into walnut-sized balls (about 1 inch in diameter). Avoid compressing them too tightly if you want them fluffy. 

5. Cook: Carefully drop the balls into the boiling water. Reduce the heat to medium-low, cover the pot tightly with a lid, and simmer for 20 to 25 minutes. Tip: Do not lift the lid while they are cooking so the trapped steam can fluff them up!

6. Serve: Remove the kneidlach with a slotted spoon. Transfer them directly into hot, simmering chicken soup right before serving so they soak up the broth