Another yummy Matzah recipe for the Passover holiday

Club soda is the secret ingredient to make these knaidlach (matzo balls) light and fluffy! This recipe can be doubled easily, but be sure to use a large pot and don't peek during cooking!

There is simply nothing more ubiquitous to Jewish cooking than Matzoh ball soup.

The chicken soup alone is capable of magic when you are ill and the matzoh balls are a delicious addition.

This tradition has its origins in Eastern Europe and has become a staple for American Jews and Jews all around the world.

It has become especially popular in cities with large Jewish populations and has even become part of non-Jewish culture and cuisine.

Made without fat, these are the lightest matzoh balls ever.

Very old-fashioned and delicious.

This is made the Alsatian or southern German way with broken-up matzah rather than matzah meal.

This recipe won the grand prize in 1988 at the first Matzoh Bowl, a contest held by the Stage Delicatessen in Manhattan.