Skip to main content New<> this month
Get the Allrecipes magazine

Excellent Matzo Kneidlach

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  0 photos

"This kneidlach (matzo ball) recipe is from Eileen via Grandma Hazel. Can easily be doubled. Serve in hot chicken soup or refrigerate until ready to use."
Added to shopping list. Go to shopping list.


2 h 50 m servings 188
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. Combine eggs and water in a bowl and beat with an electric mixer until frothy. Fold in matzo meal, vegetable oil, parsley, salt, and pepper until well mixed. Cover and refrigerate for at least 2 hours.
  2. Bring a large pot of salted water to a rolling boil.
  3. Moisten hands and roll mixture into golf ball-sized balls. Drop carefully into the boiling water, cover, and reduce heat to a rolling simmer. Cook for 30 minutes. Remove with a slotted spoon and drain.

Nutrition Facts

Per Serving: 188 calories; 9.9 20.6 5.9 108 480 Full nutrition

Explore more


Read all reviews 0