Matzah ball

Matzah balls, also known as matzo balls, are a cherished element of Ashkenazi Jewish cuisine. These flavorful soup dumplings are crafted from a blend of matzah meal, beaten eggs, water, and fat. They are most famously served in chicken soup, particularly during the Jewish holiday of Passover.

The texture of matzah balls can vary from light and fluffy to dense and hearty, depending on the recipe. You might encounter various spellings such as knaidel, kneidel, knaydle, or kneydl. Indeed, the spelling sparked quite a debate during the 2013 Scripps National Spelling Bee!

The origins of matzah balls are somewhat shrouded in mystery. Some believe they originated as a way to use up leftover matzah meal, while others argue they are a Jewish adaptation of Eastern European dumplings.

Traditionally, matzah balls are simmered in salted boiling water or chicken soup for about 20 to 30 minutes. While schmaltz (chicken fat) was historically the preferred fat, many contemporary recipes use vegetable oils or margarine. For those pressed for time, ready-made mixes are also available.

Fun fact: Joey Chestnut, the competitive eating champion, holds the record for consuming the most matzah balls in a contest. Additionally, the largest matzah ball ever made weighed a colossal 426 pounds and was created for a Jewish food festival in New York.

Matzah balls are not merely food; they are a treasured part of Jewish culture and tradition. Whether light or dense, made with schmaltz or oil, these dumplings offer a comforting taste of heritage for any table.