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 Matzo Balls
© Denzil Green
You form the stiff dough into small balls or drop by the tablespoonful into the boiling water or soup. They generally end up very light and fluffy, though some people prefer to make theirs firmer and heavier.
Some recipes will use margarine instead of chicken fat. Some recipes have you cook them in water first and then add to soup; others have you cook them right in the soup. Generally recipes will have you refrigerate the dough overnight or at least an hour first before using. Chilling them first helps prevent their falling apart while cooking in the water or soup.
There are a zillion different recipes, tips and tricks. Some even involve using ginger ale instead of water in the dough to help keep them light. The only general agreement is that everyone's grandmother's were the best.
Literature & Lore
"Isn't there any other part of the matzo you can eat?" -- Marilyn Monroe, on matzo balls.
Language Notes
In Yiddish, called "knaidelach", which means "dumplings".
Also called:  Knaidel
Knaidlach
Mandlen
Soup Nuts
See Also
Matzo Meal, Matzo
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