Matzah ball
| Alternative names | Kneieydl, knaidel or kneidel in singular. Kneydlech, knaidelech or kneidelech, or knaidlach in plural. |
|---|---|
| Type | Dumpling |
| Region or state | Ashkenazi Jewish areas of Central and Eastern Europe, with extensive history and cultural significance in Ukraine, Bulgaria, Romania, Turkey, Israel and the Jewish diaspora |
| Serving temperature | Temperature at which broth simmers |
| Main ingredients | Matzah meal, egg, water, oil or schmaltz or margarine |
Matzah balls or matzo balls are Ashkenazi Jewish soup morsels made from a mixture of matzah meal, beaten eggs, water, and a fat, such as oil, margarine, or chicken fat. Known as knaidel in Yiddish (Yiddish: קניידלעך, romanized: kneydlekh pl., singular קניידל, kneydl; with numerous other transliterations), they resemble a matzah meal version of Knödel, bread dumplings popular throughout Central European and East European cuisine.
Matzah balls are traditionally served in chicken soup and are a staple food on the Jewish holiday of Passover. However, they are not eaten during Passover by those who observe a prohibition on soaking matzah products.
The texture of matzah balls may be light or dense, depending on the recipe. Matzah balls made from some recipes float in soup; others sink.