. "Matzah balls (Yiddish: \u05E7\u05E0\u05D9\u05D9\u05D3\u05DC\u05E2\u05DA\u200E kneydlekh pl., singular \u05E7\u05E0\u05D9\u05D9\u05D3\u05DC kneydl; 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."@en . . . "kneydl (frequently also transliterated as knaidel or kneidel)"@en . . "Matzah ball"@en . . . . "matzah meal,egg, water,oilorschmaltzormargarine" . "temperature at which broth simmers" . .