Kneidle Balls

Updated: Jun 26, 2019

One of KosherWorld's favorite festivals, where we unpack fresh

boxes of Matza and kasher l' 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.

Kneid balls are always being compared and analysed, are they too hard, too big, too soft... so to make it easier we have included our favorite recipe which 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

  1. 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

  2. To shape matza balls:

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

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

  5. Drain matza balls until ready to use.

  6. To reheat matza balls:

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