Matzah ball

Matzah balls

Knejdlech 240 - AlefAlef

Matzah ball

File:Matzah ball soup.jpg

A bowl of matzah ball soup

Matzah ball (Yiddish: קניידלעך, kneydlekh) is a traditional Ashkenazi Jewish food made from matzo meal, eggs, water, and a fat such as oil, margarine, or chicken fat. Matzah balls are traditionally served in chicken soup and are a staple of Jewish cuisine, especially during Passover.

Ingredients and Preparation

Matzah balls are made from a mixture of matzo meal, eggs, water, and fat. The matzo meal is made by grinding matzo, a type of unleavened bread that is central to the celebration of Passover. The mixture is then formed into balls and cooked in boiling water or chicken soup.

Variations

There are two main types of matzah balls: "floaters" and "sinkers." Floaters are light and fluffy, while sinkers are dense and heavy. The texture of the matzah balls can be adjusted by varying the amount of fat and the cooking time.

Cultural Significance

Matzah balls are an important part of Jewish cuisine and are especially associated with Passover, a major Jewish holiday that commemorates the Exodus of the Israelites from Egypt. During Passover, Jews refrain from eating leavened bread, and matzo and matzo meal are used in many traditional dishes.

Related Dishes

Matzah balls are often served in chicken soup, a dish that is sometimes referred to as "Jewish penicillin" due to its reputed healing properties. Other related dishes include kreplach, which are dumplings filled with meat or potatoes, and gefilte fish, a poached fish patty or ball.

See Also

• Matzo
• Passover
• Jewish cuisine
• Chicken soup
• Kreplach
• Gefilte fish