Matzah ball

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, romanized: 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. Matzah balls are traditionally served in chicken soup and are a staple food on the Jewish holiday of Passover. However, 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.