Matzo Ball Soups
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.
Celebrating Passover: The History And Symbolism Of Matzo Balls
Schmaltz (chicken fat) imparts a distinctive flavor, but many modern cooks now prefer vegetable oils or margarine. The balls are dropped into a pot of salted boiling water or chicken soup. Keeping one's hands wet is vital when handling the sticky balls. The balls swell during the boiling time of approximately 20 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".