Recipe

Modern Kneidlach Soup Recipe

Fluffy matzo balls, a bright golden broth, and plenty of cozy vibes. This streamlined kneidlach soup delivers classic comfort with weeknight-friendly shortcuts and big flavor.

By Matt Campbell

•

4.8

Jump to Recipe

Kneidlach soup is the kind of comfort food that makes the kitchen go quiet for a second. You know the moment. Everyone is mid-spoonful, eyes down, and the only sound is broth and happiness.

This is a modern, quick, and tasty version that keeps the soul of the classic: tender matzo balls floating in a clean, chicken-forward broth with carrots, celery, and dill. The “modern” part is that we lean on a few smart moves: seltzer for fluff, a quick simmer, and optional shortcuts like rotisserie chicken or boxed stock that still tastes like you tried.

If you have ever been intimidated by matzo balls, consider this your permission slip. We are going for light, seasoned, not-dense. And yes, tasting as you go is encouraged.

Why It Works

Fluffy matzo balls thanks to chilled dough, gentle mixing, and a little seltzer for lift.
Fast but flavorful broth built with sautéed aromatics so it tastes like it simmered longer than it did.
Clear, cozy, and balanced with lemon and dill at the end for a fresh finish that keeps each bowl bright, not heavy.
Flexible for real life. Use homemade stock, boxed stock, or rotisserie chicken without sacrificing that classic comfort factor.

Pairs Well With

Storage Tips

Best move: store the matzo balls and soup separately if you can. Matzo balls love to drink broth, which is great in the bowl, but less great on day three.

Fridge

Broth and veggies: cool, then refrigerate in an airtight container for up to 4 days.
Matzo balls: refrigerate in a separate container for up to 4 days.

Freezer

Soup: freeze (preferably without noodles, if you add any) for up to 3 months.
Matzo balls: freeze on a sheet pan until firm, then transfer to a freezer bag for up to 1 to 2 months for best texture.

Reheat

Warm broth gently until simmering, then add matzo balls for 2 to 4 minutes to heat through.
If the soup tastes flat after chilling, add a pinch of salt and a squeeze of lemon to wake it up.

Common Questions

Why did my matzo balls turn out dense?

Usually one of three things: the batter was overmixed, it did not rest long enough in the fridge, or the simmer was too aggressive. Mix gently, chill at least 30 minutes, and keep the pot at a low simmer, not a rolling boil.

Do I have to use schmaltz?

No, but it is delicious. Schmaltz adds that classic chicken-y richness. Neutral oil works fine, and melted butter is also tasty if you are not keeping it kosher.

Can I make kneidlach with gluten-free matzo meal?

Often yes, but brands vary. Expect a slightly different texture. Keep the batter well chilled and handle gently. If it feels fragile, add an extra tablespoon of matzo meal and rest again.

Why seltzer?

The carbonation can help create lighter matzo balls. It is a small trick that often makes a noticeable difference, especially in quicker recipes.

Can I cook the matzo balls in the soup?

You can, but cooking them in salted water keeps the broth clearer and lets you control seasoning. After they are cooked, you just add them to the soup to warm through.

How do I know the matzo balls are done?

They should be puffed, tender, and cooked through. If you are unsure, lift one out and slice it in half. The center should look set, not wet or gummy. If they need more time, return them to the pot and simmer 3 to 5 minutes more.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium mixing bowl
Measuring cups and spoons
Large soup pot with lid (for the soup)
Second large pot with lid (for cooking the matzo balls)
Slotted spoon
Sheet pan or plate (to hold cooked matzo balls)

The first time I tried making matzo balls, I treated the batter like it was cookie dough and stirred it with way too much confidence. The result was basically two seasoned golf balls floating in broth. Still edible. Still comforting. But not the tender, fluffy kneidlach I was chasing.

Now I cook this version when I want that classic bowl without turning my whole day into a project. It’s relaxed cooking: mix, chill, simmer, taste. And when a matzo ball comes up light and steamy and ready to soak up that golden broth, it feels like a tiny kitchen win that changes the whole week.

Modern Kneidlach Soup Recipe

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 25 minutes

Servings 6

Ingredients

For the matzo balls

1 cup matzo meal
4 large eggs
1/4 cup schmaltz (or neutral oil), melted and cooled slightly
1/4 cup seltzer (or chicken stock)
1 1/2 tsp kosher salt
1/4 tsp black pepper
1 tbsp chopped fresh dill or parsley (optional, but nice)

For the soup

1 tbsp olive oil
1 medium yellow onion, finely chopped
2 carrots, sliced into coins
2 celery stalks, sliced
3 cloves garlic, minced
8 cups chicken stock (homemade, boxed, or a mix)
2 cups shredded cooked chicken (rotisserie is perfect)
1 bay leaf
1/2 tsp turmeric (optional, for color and warmth)
Kosher salt and black pepper, to taste
1 to 2 tbsp fresh lemon juice (to finish)
2 tbsp chopped fresh dill (to finish)

Optional add-ins: a pinch of red pepper flakes, sliced scallions, or a few parsnip slices with the carrots.

Instructions

1) Make the matzo ball batter

In a medium bowl, whisk the eggs. Whisk in the melted schmaltz (or oil), seltzer, salt, pepper, and dill (if using). Add the matzo meal and stir just until combined. Do not overmix.

Cover and refrigerate for 30 minutes (or up to overnight). The chill time is not optional if you want fluffy kneidlach.

2) Start the soup base

Pro workflow tip: During the chill, fill your second pot with water for the matzo balls so it is ready to heat.

Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook for 6 to 8 minutes, stirring occasionally, until the onions soften and everything smells like dinner.

Add garlic and cook for 30 seconds. Pour in the chicken stock, then add bay leaf and turmeric (if using). Bring to a gentle simmer, then keep it at a gentle simmer for 15 minutes so the veggies soften and the broth picks up flavor.

3) Cook the matzo balls

Before you start shaping: bring the second pot of water to a gentle boil, then reduce to a low simmer. Salt it well, like pasta water, about 1 to 2 tablespoons kosher salt for a large pot.

With wet hands, gently form the chilled batter into balls about 1 1/4 inches wide (they will expand). Try not to compress them. You will get about 12 to 16 matzo balls, depending on size.

Drop them into the simmering water. Cover and cook for 30 minutes at a steady low simmer. No peeking for the first 20 minutes if you can help it.

4) Finish the soup

While the matzo balls cook, keep the soup at a low simmer so everything stays hot and cozy. Stir the shredded chicken into the soup and let it warm through for 3 to 5 minutes. Taste the broth and adjust with salt and pepper.

Turn off the heat and add lemon juice and fresh dill. Start with 1 tablespoon lemon, taste, then add more if you want it brighter.

5) Assemble and serve

Use a slotted spoon to transfer matzo balls into bowls. Ladle hot soup over top. Finish with more dill and black pepper.

Nutrition information is estimated.

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