It is always so satisfying watching the kneidlach turn out beautifully, ready to be placed inside the chicken soup. These are my kids’ absolute favourite and best! And no matter how many I make there never seem to be enough!


2 eggs
2 tablespoons of schmaltz
2 tablespoons of water
7 tablespoons of matzah meal

    Start Cooking

  1. Beat the eggs, schmaltz and water together with an electric hand beater.
  2. Then add the matzah meal and salt and pepper ( 3 or 4 grinds of each) and stir well.
  3. Fill a pot with boiling water and add two or three teaspoons of chicken stock powder to flavour the water which will add flavour to the kneidlach.
  4. Roll the kneidlach into balls, about the size of a golf ball (they do get bigger in the boiling water).
  5. Add the kneidlach to the boiling water and boil with the lid closed for at least half an hour.