Matzah Balls/kneidlach

From Shabbat

[edit] Jews pride themselves on their big (Matzah) balls!

Matzah balls, also known as knaydlach (pl.) (knaydel, singular) in Yiddish, (also matza balls, matzo balls, or matzoh balls) are a traditional Ashkenazi (East-European Jewish) dumpling made from matzah meal (ground matzah).

Matzah balls are made of matzah meal, eggs, fat, liquid, and seasonings, usually salt and pepper. The liquid may be water, stock, or seltzer water (for lightness). Sautéed onions or other flavourings may be added. Ground almonds are sometimes used in addition to the matzah meal. The traditional fat is schmaltz (chicken fat), which imparts a distinctive flavor, but vegetable oils or margarine may be used—butter is not used as milk products are not kosher in chicken (meat) soup. There are recipes for fat-free Matzah balls.

The balls are shaped by hand and dropped into a pot of salted, boiling water or chicken soup. (Keeping one's hands wet is vital when handling the sticky dough.) The balls swell during the boiling time of 20 minutes or more, and come out light or dense, depending on the precise recipe. Matzah balls are roughly spherical and can range anywhere from a couple of centimeters in diameter to the size of a large orange, depending on preference. They can be frozen and reheated in soup.

Matzah balls are usually served with chicken broth as "matzah ball soup".

Matzah balls are particularly popular during Passover, when matzah meal is often used in observant Ashkenazi Jewish households as flour may not be used. (Those Ashkenazi Jews with the custom against Gebruchts, however, would not eat them on Passover -- see the Gebruchts page for more.) They are also eaten at other times of year, especially on Shabbat, as a quintessential comfort food.

[[1]]- Have some Matzah Ball Soup. Good for what ails ya!

And, don't forget to check out our Recipes page to make your own!