Kneidlach / Matzo Ball (20 balls)

Getting ready for Passover means Kneidlach (or Matzo Ball) soup. You can smell the aroma in the air, and it's my kids' favorite! You actually don't have to wait for the holiday to enjoy it. It is super simple to make and deliciously amazing. 

In the process of writing my first vegan cookbook "Oy Vey  Vegan," I recreated the traditional matzo ball soup. I couldn't be happier with the result. The texture is somewhere between kneidlach and gnocchi, which I love! It melts in your mouth, and the flavor / spices are perfectly seasoned and decadent.

Happy Passover!

If you want to see me make this recipe on TV click here


3 red potatoes, peeled, cooked and mashed (1 1/4 cup)

1/2 cup matzo meal

2 tablespoons arrowroot

1 tablespoon onion powder

1/2 teaspoon kosher salt


1 tablespoon dried parsley

1 tablespoon nutritional yeast

2 tablespoons olive oil

2 tablespoons club soda



Mix all the ingredients in a bowl and place in the fridge for about half an hour.

Create balls from the dough, and cook them in the boiling soup. When they float they're ready.

Take them out as soon as they are ready, and when you are ready to serve, simply add 2-3 balls into a serving plate, pour the soup on top and serve.

You can add it to any vegetable soup or wait for my next post with the soup recipe.

Watch me make this recipe on TV

For Passover Vegan Pate recipe click here