Chicken Soup with Matzo Balls (Kneidlach)
European Recipes

Chicken Soup with Matzo Balls (Kneidlach)

On the Hob
serves 6

Chicken Soup with Matzo Balls (Kneidlach) is a practical, flavour-forward recipe designed for home kitchens. The method keeps prep straightforward while building depth through proper seasoning, controlled heat, and sensible cooking order.

Expect clear stage-by-stage cooking with an emphasis on texture and finish, so the final dish is consistent and easy to serve. Adjust salt, acidity, and garnish to taste, and pair with your preferred sides for a complete meal.

SoupSoup
30 mins prep2 hrs 30 mins total

  1. In a large pot, add the chicken, water, carrots, celery, onion, garlic, parsley, dill, salt, and pepper.

  2. Bring to a boil, then reduce heat and simmer for about 1.5 hours, or until the chicken is fully cooked and tender.

  3. While the soup is cooking, prepare the matzo balls. In a bowl, mix the matzo meal, eggs, oil, salt, and water until well combined. Refrigerate for 30 minutes.

  4. Wet your hands and form the matzo mixture into small balls, about the size of a walnut.

  5. Bring a separate pot of salted water to a boil, then reduce to a simmer. Drop the matzo balls into the water and cook for about 30 minutes, or until they are firm and cooked through.

  6. Remove the chicken from the soup, shred the meat, and discard the bones. Return the shredded chicken to the pot.

  7. Add the cooked matzo balls to the soup and let simmer for another 10 minutes.

  8. Serve hot, garnished with extra fresh dill or parsley if desired.

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