|Alternative names||Kneydl (frequently also transliterated as knaidel or kneidel)|
|Region or state||Ashkenazi Jewish areas of Central and Eastern Europe, with extensive history and cultural significance in Romania, 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 (Yiddish: קניידלעך kneydlekh pl., singular קניידל kneydl; with numerous other transliterations) or matzo balls are Ashkenazi Jewish soup dumplings made from a mixture of matzah meal, beaten eggs, water, and a fat, such as oil, margarine, or chicken fat. Matzah balls are traditionally served in chicken soup and are a staple food on the Jewish holiday of Passover.
The texture of matzah balls may be light or dense, depending on the recipe and the skill of the cook. Enthusiasts classify matzah balls as "floaters" or "sinkers".
Transliterations of knaidel
Although there are official transliterations of Yiddish words into English by the YIVO Institute, there are many non-standard transliterations. Alternate transliterations of the Yiddish term for matzah ball, in the singular, include: knaidl, knaidel, kneidl, and kneidel. Transliterations in the plural include: knaidels, knaidlach, knaidelach, kneidels, kneidlach, kneidelach, kneydls, kneydels, and kneydlach.
The various transliterations of the term gave rise to minor controversy in June 2013, when it was the winning word in the Scripps National Spelling Bee. Thirteen-year-old Arvind Mahankali of New York spelled "knaidel" correctly in accordance with Webster's Third New International Dictionary, the official dictionary of the Bee, to become the champion. However, there was controversy whether that was indeed the definitive spelling of the term, with others preferring "knaydel", "kneydel", "knadel", or "kneidel".
Schmaltz (chicken fat) imparts a distinctive flavour, but many modern cooks prefer vegetable oils or margarine. The use of butter, while otherwise suitable, violates the Jewish law of kashrut prohibiting consumption of milk and meat products together, if the balls are eaten with chicken soup. The balls are dropped into a pot of salted boiling water or chicken soup, then the heat turned down to a simmer and a lid placed on the pot. The balls swell during the cooking time of 20 to 30 minutes. Adding kosher baking powder for lightness is permissible, even for Passover.
While the recipe is simple, there are also ready matzah ball mixes, typically to be added to beaten egg.
In 2010, the world's largest matzah ball was prepared by Chef Jon Wirtis of Shlomo and Vito’s New York Delicatessen, located in Tucson, Arizona. He created a 426-pound (193 kg) matzah ball for New York's Jewish Food Festival. The ingredients were 125 pounds (57 kg) of matzah meal, 25 pounds (11 kg) of schmaltz, over 1,000 eggs and 20 pounds (9 kg) of potato starch. This broke the previous record set by Chef Anthony Sylvestri of Noah's Ark Deli to raise awareness for a charity basketball game, which weighed 267 pounds (121 kg) and was 29.2 inches (74 cm) long and was made from "1000 eggs, 80 pounds of margarine, 200 pounds of matzah meal, and 20 pounds of chicken base".
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- Vegetarian Fatfree Passover Recipes
- Tori Avey (25 March 2012). ""Floater" Matzo Balls - Recipe for Floating Matzo Balls". toriavey.com. Retrieved 26 March 2019.
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- Matzo ball history has been made
- World's biggest matzo ball unveiled in NYC: 267-pound ball gobbled up by hungry lower East Siders
- Weiner, David (August 6, 2009). "Giant Matzah Ball Sets Guinness World Record". Huffington Post.