Recipe by Faigy Grossman

Fluffy ’n Colorful Chicken-Vegetable Kneidlach

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Meat Meat
Easy Easy
8 Servings

No Diets specified

As a kneidel eater, I was delighted with the big chicken kneidlach that my friend once sent over. I enjoyed everything about them — the size, the texture, the protein in them, and above all, the delicious taste! By tweaking the recipe (and sizing down those kneidlach!), I turned it into a sophisticated Shabbos treat to enhance your soup course: flavored chicken kneidlach!

Yields 26-30 kneidlach


Chicken-Vegetable Kneidlach

  • 1 small onion

  • 0.4 ounce fresh dill (1/2 package, prechecked)

  • 0.4 ounce fresh parsley (1/2 package, prechecked)

  • 1 small zucchini, unpeeled

  • 1 medium carrot, peeled



Prepare the kneidel mix according to package directions, using the eggs and oil. Add ground chicken, matzah meal, and pepper and mix well to combine.


In a food processor, using the kugel blade, grate the potato and onion. Squeeze out the liquid and add to the kneidel mixture; mix well to combine. Divide the mixture into two bowls. Process herbs using the S-blade and add to one of the bowls.


Grate zucchini and squeeze out liquid; add to the bowl with herbs. Mix well to combine; refrigerate. Grate carrot and add to second bowl, mix well to combine and refrigerate.


While mixtures are chilling, bring a large pot of water to a boil; add one tablespoon salt. Working with wet hands, form ping-pong-sized balls of kneidel mixture and drop into pot. Simmer kneidlach for about 30 minutes, making sure all sides have a chance to be immersed in the water.


Remove from pot to drain. Serve one of each color kneidel with a portion of soup.


Cook your kneidlach directly in your chicken soup for an extra flavor boost!


If you can’t get fresh herbs, you can substitute two or three cubes frozen dill and parsley.


Food and Prop Styling by Shiri Feldman Food Prep and Styling by Chef Suzie Gornish Photography by Felicia Perretti

Fluffy ’n Colorful Chicken-Vegetable Kneidlach

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