Matzah ball

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
	Media: Matzah ball;

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 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.^[7]^[8]^[9]

Matzah balls are traditionally served in chicken soup and are a staple food on the Jewish holiday of Passover, though 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.^[10]

^ Cite error: The named reference NYT was invoked but never defined (see the help page).
^ Nathan, Joan (2011). Joan Nathan's Jewish Holiday Cookbook. Random House. p. 12. ISBN 9780307777850.
^ Durham, Michael (2009). National Geographic Traveler: New York (3d ed.). National Geographic Books. p. 19. ISBN 9781426205231.
^ Cite error: The named reference Wasserstein was invoked but never defined (see the help page).
^ ^a ^b Levy, Faye. 1,000 Jewish Recipes (electronic ed.). Houghton Mifflin Harcourt. p. RA2–PA27. ISBN 9780544176348.
^ ^a ^b Chicago Tribune Staff (2013). Good Eating's Passover Recipes (electronic). Agate Publishing. p. PT58. ISBN 9781572844490.
^ "Ghosts of Passovers Past". The New York Times. 9 April 2006. You would think it would be easy to pull together a Seder in Berlin, since many typically Jewish foods are mainstream German fare too: potato pancakes with applesauce, poppy-seed cake, rye bread. Sauerbraten looks and tastes a lot like brisket. Even matzo balls bear a striking resemblance to Knödel, starchy balls that are usually served as a side dish with gravy. But the devil is in the details. Knödel, for instance, are made with bread.
^ Glazer, P.; Glazer, M. (2011). The Essential Book of Jewish Festival Cooking: 200 Seasonal Holiday Recipes and Their Traditions. HarperCollins. p. 21. ISBN 978-0-06-204121-0. Retrieved 16 September 2023. Once asked on a radio show about the derivation of knaidlach, I explained that the original knaidlach were actually rock hard, and created by Azhkenazic housewives as a weapon of self-defence… The real origin of the knaidel, according to author John Cooper, is the south German Knödel, or dumpling—popular in German cuisine since the Middle Ages.
^ Cooper, John (1993). Eat and be Satisfied: A Social History of Jewish Food. G - Reference,Information and Interdisciplinary Subjects Series. Jason Aronson. p. 155. ISBN 978-0-87668-316-3.
^ Roman, Alison (2 April 2014). "How to Master Matzo Ball Soup". Bon Appetit.

[NYT-1] Cite error: The named reference NYT was invoked but never defined (see the help page).

[Nathan-2] Nathan, Joan (2011). Joan Nathan's Jewish Holiday Cookbook. Random House. p. 12. ISBN 9780307777850.

[NatGeo-3] Durham, Michael (2009). National Geographic Traveler: New York (3d ed.). National Geographic Books. p. 19. ISBN 9781426205231.

[Wasserstein-4] Cite error: The named reference Wasserstein was invoked but never defined (see the help page).

[Levy-5] Levy, Faye. 1,000 Jewish Recipes (electronic ed.). Houghton Mifflin Harcourt. p. RA2–PA27. ISBN 9780544176348.

[Tribune-6] Chicago Tribune Staff (2013). Good Eating's Passover Recipes (electronic). Agate Publishing. p. PT58. ISBN 9781572844490.

[The_New_York_Times_2006_s203-7] "Ghosts of Passovers Past". The New York Times. 9 April 2006. You would think it would be easy to pull together a Seder in Berlin, since many typically Jewish foods are mainstream German fare too: potato pancakes with applesauce, poppy-seed cake, rye bread. Sauerbraten looks and tastes a lot like brisket. Even matzo balls bear a striking resemblance to Knödel, starchy balls that are usually served as a side dish with gravy. But the devil is in the details. Knödel, for instance, are made with bread.

[Glazer_Glazer_2011_p._21-8] Glazer, P.; Glazer, M. (2011). The Essential Book of Jewish Festival Cooking: 200 Seasonal Holiday Recipes and Their Traditions. HarperCollins. p. 21. ISBN 978-0-06-204121-0. Retrieved 16 September 2023. Once asked on a radio show about the derivation of knaidlach, I explained that the original knaidlach were actually rock hard, and created by Azhkenazic housewives as a weapon of self-defence… The real origin of the knaidel, according to author John Cooper, is the south German Knödel, or dumpling—popular in German cuisine since the Middle Ages.

[Cooper_1993-9] Cooper, John (1993). Eat and be Satisfied: A Social History of Jewish Food. G - Reference,Information and Interdisciplinary Subjects Series. Jason Aronson. p. 155. ISBN 978-0-87668-316-3.

[Roman,_Alison-10] Roman, Alison (2 April 2014). "How to Master Matzo Ball Soup". Bon Appetit.

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