Doughs & batters
Knaidlach (Matzo Ball Mix)
Knaidlach · A simple Ashkenazi Jewish dumpling batter made from matzo meal bound with eggs, fat, and a small amount of liquid, portioned into balls and poached in simmering water or broth. The cooked balls function as a reusable starch component that is most often served in chicken soup but can be deployed in a range of other preparations.
The formula
1 egg : 1/4 cup matzo meal : 1 tbsp fat (schmaltz/oil) : 1 tbsp liquid
Per-ball ratio approximated from Reform Judaism (1.25 c meal/4 eggs, 1/4 c fat, 1/2 c water) and Whats4eats (1 c meal/4 eggs, 3 tbsp oil, 1/4 c water). Recipes with seltzer and baking powder trend toward softer 'floaters'; recipes with only yolks and broth trend toward denser 'sinkers.' Source [1] uses 3 eggs per cup meal (denser); source [4] uses 1/2 c oil and seltzer per cup meal (lighter).
Identity
- Ashkenazi Jewish dumpling of Central and Eastern European origin
- Built on matzo meal, making it a Passover-friendly (kosher-for-Pesach) starch vehicle
- Cooked by gentle poaching/steaming in simmering water or broth — never fried first
- Two camps: 'sinkers' (dense, using yolks and broth) and 'floaters' (light, using seltzer, beaten whites, and/or baking powder)
- Most often deployed in chicken soup but treated as a versatile cooked starch component
Ingredients
| Base | Matzo meal | Finely ground unleavened cracker meal; the defining ingredient. Do not confuse with matzo flour (finer) or cake meal. |
| Binder | Eggs (whole, or yolks and whites separately) | Whole eggs give structure; separating and folding in beaten whites produces lighter floaters (source [2]). |
| Fat | Schmaltz (rendered chicken fat) or neutral oil | Schmaltz is the traditional choice for flavor and richness; vegetable or olive oil is the pareve substitute (sources [1], [2], [5]). |
| Liquid | Water, chicken broth, or seltzer | Seltzer adds lift for floaters (sources [1], [4]); cold water or broth yields denser sinkers (sources [2], [5]). |
| Seasoning | Salt | Mandatory; roughly 1/2 to 1 tsp per 4 eggs (sources [1], [2], [4]). |
| Leavening | Baking powder or seltzer (optional) | Source [1] adds baking powder for a guaranteed float; sources [2] and [4] rely on seltzer or beaten whites instead. |
| Flavor | Black pepper, parsley, garlic powder, or ginger (optional) | Source [2] adds parsley, garlic powder, ginger, and pepper; source [4] and [5] keep it to salt and pepper. |
Method
- 1Whisk eggs, fat, liquid, salt, and any seasonings together until loosened.Evenly distributing the fat and salt prevents spotting and ensures uniform seasoning in every ball.
- 2Stir in matzo meal just until combined; do not overmix.Overmixing develops a tight, gummy texture; matzo meal absorbs liquid quickly, so a fold-and-stop motion keeps the mix tender.
- 3Cover and refrigerate the batter for 30 minutes to 2 hours.Resting lets the matzo meal fully hydrate so the balls hold their shape in the pot; source [1] calls for 30 min, source [4] for 1 to 2 hours.
- 4Wet hands and portion the batter into roughly golf-ball-sized spheres.Wetting hands prevents sticking and gives a smoother surface that cooks evenly.
- 5Lower the balls into a pot of gently simmering salted water or broth and cook, partially covered, 25 to 30 minutes.Simmering — not a hard boil — poaches the dumplings gently so they expand without cracking or falling apart.
- 6Lift the cooked balls with a slotted spoon (or transfer directly into finished soup) and use as a starch component.The cooked knaidel is a finished building block — add it to clear brothy soup, fry it, slice it, or hold it warm for service.
Techniques that matter
Hydration rest
Matzo meal is a thirsty ingredient; chilling the batter 30+ minutes prevents cracked or crumbly balls (sources [1], [4]).
Simmer, do not boil
A rolling boil ruptures the delicate set exterior; a gentle simmer lets steam expand the interior evenly (Serious Eats, source [3]).
Egg-white folding for floaters
Whipping whites to soft peaks and folding them in is the classic aeration path when baking powder is omitted (source [2]).
Wet-hand shaping
Damp hands keep the matzo-meal batter from sticking and produce a tighter, smoother surface than oiled hands.
Variations & derivatives
FloatersAmerican Jewish deli mainstream
Seltzer + baking powder (or beaten whites) for a feather-light ball that bobs in the broth (sources [1], [4]).
SinkersOld-country Eastern Europe
Whole beaten eggs, broth instead of seltzer, no leavening — denser, chewier, sits on the spoon (source [2]).
Schmaltz versionTraditional Ashkenazi
Rendered chicken fat replaces oil for the deepest savory flavor (source [2]).
Pareve/oil versionKosher meat-meal flexibility
Neutral vegetable oil or olive oil to keep the balls parve so they can swim in any broth (source [1]).
Herbed knaidlachModern American Jewish home cooking
Finely minced parsley, dill, or chives folded into the mix (source [2] uses parsley).
Used in these dishes
Substitutions
- Matzo meal → Fine dry breadcrumbs or panko (off-Passover) or ground almond flour (gluten-free, post-Passover) — Outside of Passover, any finely ground unleavened crumb works for texture; ratio is roughly 1:1 by volume.
- Schmaltz → Neutral vegetable oil, olive oil, or melted unsalted butter — Oil keeps it parve; butter adds dairy richness but blocks meat soup service.
- Water → Chicken or vegetable broth — Adds savory depth and is the preferred liquid when the balls will be served in their own broth.
- Whole eggs → Yolks only with extra beaten whites folded in — Yolk-rich mix is denser and richer; fold whites separately for lift (source [2]).
Troubleshooting
Balls fall apart or crack during cooking
Batter under-hydrated, hands not wet enough, or pot is boiling too hard → Chill batter at least 30 minutes; lower balls into barely simmering water; if water is boiling hard, reduce to a gentle simmer.
Balls are dense, heavy, or gummy
Overmixed batter, too much matzo meal, or no leavening at all → Mix just to combine, rest properly, and for lighter balls fold in beaten whites or add seltzer/baking powder.
Balls are mushy or soft in the middle
Balls too large, simmer too brief, or pot kept covered the whole time → Portion at golf-ball size (about 2 tbsp) and simmer uncovered (or partially covered) for a full 25 to 30 minutes.
Balls spread flat instead of holding a sphere
Too much liquid or fat, or under-chilled batter → Cut liquid back to 1 tbsp per egg and chill the mix closer to 2 hours before shaping.