Мацальные клёцки в еврейской кухне

Soup dumpling in Jewish cuisine
the Jewish food

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

Although there are official transliterations of Yiddish words into English by the YIVO Institute, there are many non standard transliterations. knaidel, and kneidel. knaidlach, knaidelach, kneidels, kneidlach, kneidelach, kneydels, and kneydlach. The various transliterations of the term gave rise to minor controversy in the United States in June 2013, when it was the winning word in the Scripps National Spelling Bee. Thirteen year old Arvind Mahankali of New York spelled "knaidel" correctly in accordance with Webster's Third New International Dictionary, the official dictionary of the Bee, to become the champion. See knödel for further information about the origin of the word and the food itself.

The exact origins of matzo balls, and the traditional matzo ball soup, are unknown. Some historians posit that the copious amounts of matzo meal produced during the Industrial Revolution in the 19th century[Incomplete thought—needs elaboration], others believe that Jews used the crumbs leftover from matzo baking to produce the filling additions to their soup. It is believed that Jews began placing matzo balls in their soup as Eastern European cuisine began introducing dumplings in traditional foods, and Jews were adapting them to their dietary restrictions and culinary tastes. German, Austrian, and Alsatian Jews were the first to prepare matzo balls for their soup; middle eastern Jews introduced additional variations.

Schmaltz (chicken fat) imparts a distinctive flavour, but many modern cooks prefer vegetable oils or margarine. The use of butter, while otherwise suitable, violates the Jewish law of kashrut prohibiting consumption of milk and meat products together, if the balls are eaten with chicken soup. A pareve variant uses vegetable broth as the soup base. The balls are dropped into a pot of salted boiling water or soup, then the heat turned down to a simmer and a lid placed on the pot. The balls swell during the cooking time of 20 to 30 minutes. Adding kosher baking powder for lightness is permissible, even for Passover. While the recipe is simple, there are also ready matzah ball mixes, typically to be added to beaten egg.

In 2008, Joey Chestnut held the world record for eating matzah balls: 78 of exactly in 8 minutes, at the Inaugural World Matzoh Ball Eating Championship, a charity event. In 2010, the world's largest matzah ball was prepared by Chef Jon Wirtis of Shlomo and Vito's New York City Delicatessen, located in Tucson, Arizona. He created a matzah ball for New York's Jewish Food Festival. The ingredients were of matzah meal, of schmaltz, over 1,000 eggs and of potato starch. This broke the previous record set by Chef Anthony Sylvestri of Noah's Ark Deli to raise awareness for a charity basketball game, which weighed and was long and was made from "1,000 eggs, 80 pounds of margarine, 200 pounds of matzah meal, and 20 pounds of chicken base".