6 matzo ball soup recipes
Matzo balls also called kneydls, matza balls, matzoh balls, or matzah balls are a traditional Ashkenazi Jewish dumpling made from matzah meal.
The balls are dropped into chicken soup or seasoned water, can be frozen and reheated later.
Normally matzah balls are served in chicken broth and are very popular during Passover.
A classic passover Matzah ball soup that simply delicious. No need to be Jewish to enjoy this chicken soup recipe.
Chicken soup with light, fluffy matzo balls, parsnips, broccoli, and mushrooms in a savory broth. A vegetable-loaded twist on the classic Jewish comfort soup, finished with fresh dill.
Spring vegetable soup with matzo balls: a vegetarian Passover-friendly soup brimming with carrots, potatoes, cauliflower, and tender peas, finished with fluffy matzo dumplings and fresh dill.
Classic Jewish penicillin with tender matzoh balls floating in rich chicken stock made from scratch with carrots, celery, leeks, and parsnips. Comfort in a bowl that takes time but rewards with deep, soul-warming flavor.
Tiny turkey knaidlach (matzo ball dumplings) made with ground turkey, matzo meal, parsley, and a hint of nutmeg. Bite-sized, boiled, and perfect for floating in chicken soup or serving at Passover.
Easy matzoh ball dumplings made with just 5 ingredients: eggs, matzo meal, fat, salt, and stock. Drop them into any soup for fluffy, tender dumplings that cook in 30-40 minutes.
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