Matzah balls (Yiddish: קניידלעך kneydlekh pl., singular קניידל kneydl; also kneydls, matza balls, matzoh balls, or matzo balls) are a traditional Ashkenazi Jewish dumpling made from matzah meal.
Some recipes may add a number of ingredients, such as stock and seasonings for taste, or seltzer or baking powder for fluffiness. Traditionally, the fat had been 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 allowed to be used in chicken (meat) soup in accordance with the rules of kashrut. There are also recipes for fat-free matzah balls.[1]
The balls are dropped into a pot of salted boiling water or chicken soup. Keeping one's hands wet is vital when handling the sticky balls. The balls swell during the boiling time of approximately 20 minutes, and come out light or dense, depending on the precise recipe. 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.
According to the International Federation of Competitive Eating (IFOCE), Joey Chestnut holds the world record for eating matzah balls; he ate 78 matzah balls in 8 minutes.[2]
The largest matzah ball prepared weighed 267 pounds (121 kg) and was 29.2 inches (74 cm) long. Setting the Guinness World Record, the ball was made from "15 eggs, 80 pounds of margarine, 200 pounds of matzah meal, and 20 pounds of chicken base."[3] It was made by Chef Anthony Sylvestri of Noah's Ark Deli to raise awareness for a charity basketball game.[4]
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