Matzah ball
Soup dumpling in Jewish cuisine / From Wikipedia, the free encyclopedia
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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]
Alternative names | Kneieydl, knaidel or kneidel in singular. Kneydlech, knaidelech or kneidelech, or knaidlach in plural.[1] |
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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[2][3][4] |
Serving temperature | Temperature at which broth simmers[5][6] |
Main ingredients | Matzah meal, egg, water, oil or schmaltz or margarine[5][6] |
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]