Matzo balls .. tiny bubbles ...Heavy matzoh balls: Too much meal in the batter?Soup of affliction
Matzah 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 in soup
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.
The balls are shaped by hand and dropped into a pot of salted, boiling water or chicken soup. (Keeping one's hands wet is vital when handling the sticky dough.) The balls swell during the boiling time of 20 minutes or more, and come out light or dense, depending on the precise recipe. Matzah balls are roughly spherical and can range anywhere from a couple of centimeters in diameter to the size of a large orange, depending on preference. They can be frozen and reheated in soup.
Matzah balls are usually served with chicken broth as matzah ball soup