Matzo Ball Soup

Matzo balls, also known as קניידלעך kneydlach (pl.) (kneydl, singular) in Yiddish, (also matza balls, matzo balls, or matzoh balls) are a traditional Ashkenazi (East-European Jewish) dumpling made from matzah meal (ground matzah). Matzah balls are made of matzah meal, eggs, fat, liquid, and seasonings, usually salt and pepper. The liquid may be water,  stock, or seltzer water (for lightness). Sautéed onions or other flavourings may be added. Ground almonds are sometimes used in addition to the matzah meal. The traditional fat is 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 kosher in chicken (meat) soup. There are recipes for fat-free Matzah balls. [1]
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