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Matzah ball
Matzah balls ((イディッシュ語:קניידלעך) pl., singular ; with numerous other transliterations) are an Ashkenazi Jewish soup dumpling made from a mixture of matzah meal, eggs, water, and a fat, such as oil, margarine, or chicken fat. Matzah balls are traditionally served in chicken soup. For some they are a staple food on Passover.
Schmaltz (chicken fat) imparts a distinctive flavor, but many modern cooks prefer vegetable oils or margarine.〔〔(Vegetarian Fatfree Passover Recipes )〕 The balls are dropped into a pot of salted boiling water or chicken soup, then the heat turned down to a simmer and a lid placed on the pot. Keeping one's hands wet is vital when handling the sticky balls. The balls swell during the cooking time of approximately 30 minutes.
The texture of matzah balls may be light or dense, depending on the recipe and the skill of the cook. Enthusiasts classify matzah balls as "floaters" or "sinkers".
==Transliteration==
Although official transliterations, done by the YIVO Institute, of Yiddish words into English exist, many transliterations are commonly performed on a nonstandard basis.〔 Alternate transliterations of the Yiddish term for ''matzah'' ball, in the singular, include: knaidl, knaidel,〔 kneidl, and kneidel.〔 Transliterations in the plural include: knaidels, knaidlach, knaidelach, kneidels, kneidlach, kneidelach,〔 kneydls, kneydels, and kneydlach.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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