Documentary by Luan T. To, Max Tawil, and Miriam Aniel

This brief documentary traces the history of Matzah Ball Soup back to the discovery of Matzah in the biblical days, when Moses led the Jewish Exodus from Egypt. Once Matzah is mixed with eggs and seasoning, you may roll the mixture in balls, and put them in Chicken soup to cook this staple in traditional Jewish cuisine.

Matzah ball soup emerged in Jewish cuisine along with the industrial revolution. In 1838, Isaac Singer invented a matzah press, changing the time honored tradition of making matzah by hand.

By 1888, Manischewitz enhanced Singer’s machine by establishing automated matzah production. This means of making matzah produced those perfect, perforated squares of Matzah common today. By 1920, Manischewitz emerged as the world’s largest matzah producer, and Manischewitz remains the most popular matzah brand.

As mass production of matzah meal made the ingredient more accessible, it permeated Jewish recipes, such as “Kneidlach.”

A dumpling of Germanic origins, Jewish cooking absobred Kneidlach as a flour dumpling usually stuffed with meat. In pursuit to enjoy this recipe during Passover, Jews began using matzah meal to replace flour. In turn, matzah balls were born.

The dish is still very popular today! If you’re interested in trying your hand at cooking, check out this recipe from Serious Eats, or this one from The Brown Eyed Baker. If you like spice, try this recipe with Jalapeño peppers, and for a challenge, check out these deep friend matzah balls with wasabi cream sauce.