Matzo dumplings
Matzeknödel ( Yiddish קניידלעך Knaidlech , singularקניידל Knaidl ) are a soup dish popular with Ashkenazi Jews , which is served especially during the Passover festival , but also on Shabbat and other holidays . In America , matzo dumplings are known as Matzah Balls and the soup as Matzah Ball Soup and are not only liked by Jews as food.
variants
Matzo dumplings are made from matzo flour , eggs and some fat. The ingredients are mixed with the addition of water and salt to form a dough that is left to rest for a while. Then you shape round or oblong dumplings with wet hands , which you leave in hot chicken or other meat broth for 15 to 30 minutes, depending on the size. In addition to the shape and size, which can vary, there are two different types of matzo dumplings, hard and soft.
A number of industrially produced matzo dumpling mixes are also available in Israel and the USA and are available in kosher stores around the world.
Web links
- Matzah ball . In: Joyce Eisenberg, Ellen Scolnic: The JPS dictionary of Jewish words. Jewish Publication Society, Philadelphia 2006, p. 102 ISBN 0-8276-0832-2 (online) (English)