Chicken Kneidlach (Chicken Matzo Balls)

"I grew up on matzo kneidlach, but have recently discovered chicken kneidlach. They make a great addition to chicken soup, and are yummy in a rich vegetable soup or grain soup as well. You can have soup as a main dish on a cold winter's day."
photo by a user photo by a user
Ready In:
1hr 10mins




  • Combine the ground chicken, egg whites, egg yolks, matzo meal, cold water and sugar in a large bowl.
  • The best way to get it all mixed up is to use your (clean) hands.
  • Add salt and pepper to taste.
  • Chill, covered, for 15 minutes.
  • Fill a large pot with water (I use a 9 quart pot with about 8 quarts of water in it to cook all the kneidlach at once).
  • Bring the water to a rolling boil.
  • If you like, you can toss a bouillon cube into the pot for flavoring, or add any spices you might like.
  • I usually toss in some paprika and salt.
  • Remove the bowl from the fridge.
  • Wet your hands with water.
  • Form the knedilach mixture into 36 balls about 1 1/2 inch in diameter.
  • Always make sure your hands are wet so the dough doesn't stick.
  • Drop the kneidlach into the boiling water.
  • Half cover the pot and turn the flame down so the kneidlach are simmering in the water.
  • Let them simmer for about 45 minutes.
  • Turn off the heat.
  • With a slotted spoon, remove the kneidlach.
  • They are now ready to be added to your soup.

Questions & Replies

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  1. I liked it it was something diffrent the only thing i changed was added some fresh snipped dill and some finely grated onion and a crushed garlic. I boiled them in my homemade broth and the result was a great meal thanks.
  2. They were ok. I felt they were very mushy and I don't even like my mazo balls to be that mushy. The flavor was fine and I wasn't really dissapointed, just wasn't for me. Thanks for the recipe anyway.
  3. Well, I certainly was not disappointed with this recipe! It was light textured with a gentle flavor of chicken. I did strongly season the broth I cooked them in though. I did not get 36 balls from this and will increase the whole amt. next time. They were a bit difficult to handle since thay were very soft but wetting my hands with cold water helped along the way. These will become a regular at my house. Thanks, Mirj, for another good idea.
  4. Sorry, I just did not like this recipe. I felt if I was going to the trouble of making something for my soup then ordinary matzo meal knaidlach are much nicer.


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