Matzah ball
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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 (Template:Langx pl., singular Template:Langx; with numerous other transliterations), they resemble a matzah meal version of Knödel, bread dumplings popular throughout Central European and East European cuisine.<ref name="The New York Times 2006 s203">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name="Glazer Glazer 2011 p. 21">Template:Cite book</ref><ref name="Cooper 1993">Template:Cite book</ref>
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.<ref name="Roman, Alison">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
Transliterations of knaidelEdit
Although there are official transliterations of Yiddish words into English by the YIVO Institute, there are many non-standard transliterations.<ref name=NYT /> Alternate transliterations of the Yiddish term for matzah ball, in the singular, include: knaidl,<ref name=Cohen>Template:Cite book</ref> knaidel,<ref name=NYT /> kneidl,<ref name=Aish>Template:Cite book</ref> and kneidel.<ref name=NYT /> Transliterations in the plural include: knaidels,<ref name=Kancigor>Template:Cite book</ref> knaidlach,<ref name=Marks>Template:Cite book</ref> knaidelach,<ref name=Kanter>Template:Cite bookTemplate:Dead link</ref> kneidels,<ref name=LehmanWilzig>Template:Cite book</ref> kneidlach,<ref name=Singer>Template:Cite book</ref> kneidelach,<ref name=Levy /> kneydls,<ref name=Patai>Template:Cite book</ref> kneydels,<ref name=Plaut>Template:Cite book</ref> and kneydlach.<ref name=Wasserstein>Template:Cite book</ref>
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.<ref name=NYT /> However, there was controversy whether that was the definitive spelling of the term, with others preferring "knaydel", "kneydel", "knadel" or "kneidel".<ref name=NYT>Template:Cite news</ref>
See knödel for further information about the origin of the word and the food itself.
HistoryEdit
The exact origins of matzo balls, and the traditional matzo ball soup, are unknown.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> 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.<ref name=":0">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> 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.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> German, Austrian, and Alsatian Jews were the first to prepare matzo balls for their soup; middle eastern Jews introduced additional variations.<ref name=":0" /> An early recipe for matzoh ball soup, made with beef stock, is found in The Jewish manual, or, Practical information in Jewish and modern cookery (1846).<ref>Template:Cite book</ref>
PreparationEdit
Schmaltz (chicken fat) imparts a distinctive flavour, but many modern cooks prefer vegetable oils or margarine.<ref name=Tribune /><ref name="Vegetarian Fatfree Passover Recipes">Vegetarian Fatfree Passover Recipes</ref> 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.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
While the recipe is simple, there are also ready matzah ball mixes, typically to be added to beaten egg.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
World recordsEdit
In 2008, Joey Chestnut held the world record for eating matzah balls: 78 of exactly Template:Convert in 8 minutes, at the Inaugural World Matzoh Ball Eating Championship, a charity event.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
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 Template:Convert matzah ball for New York's Jewish Food Festival. The ingredients were Template:Convert of matzah meal, Template:Convert of schmaltz, over 1,000 eggs and Template:Convert of potato starch.<ref>Matzo ball history has been made</ref> This broke the previous record set by Chef Anthony Sylvestri of Noah's Ark Deli to raise awareness for a charity basketball game,<ref>World's biggest matzo ball unveiled in NYC: 267-pound ball gobbled up by hungry lower East Siders</ref> which weighed Template:Convert and was Template:Convert long and was made from "1,000 eggs, 80 pounds of margarine, 200 pounds of matzah meal, and 20 pounds of chicken base".<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
See alsoEdit
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- Gondi - a similar Persian Jewish dish
- Jewish cuisine
- Knödel
- Matzo
- Matzah brei
ReferencesEdit
External linksEdit
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