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One of KosherWorld's favorite

festivals when we unpack fresh

boxes of Matza and kasher le Pesach wines by the dozen.

A hive of activity takes place in the home with making sure everything

is cleaned out of all the chametz and the joy of unpacking those special pots and plates kept specially for this time of year.

But always the discussion is who makes the best kneidel balls to add to a steaming bowl of chicken soup.

We have included here our recipe we think comes out tops everytime!


1 Cup matza meal

4 eggs beaten

1/4 cup oil

1/4 cup soda water

1 tsp salt

Combine all ingredients together in a medium sized bowl. Place in the frdige for at least half an hour to set up. Meanwhile, bring a large pot of well salted water to a boil

To shape matza balls:

Wet hands slightly and roll walnut sized portions of the dough into balls. Drop into the boiling water and repeat with remaining mixture.

Cover the pot and boil matza balls for about 40 minutes or until cooked through.

Drain matza balls until ready to use.

To reheat matza balls:

Add to soup and boil for 5-10 mintures until balls have heated through

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