Matzo Ball Soup is a chicken broth served with matzah balls (otherwise known as kneydls, matza balls, matzoh balls, or matzo balls) are a traditional Ashkenazi (East-European Jewish) dumpling made from matzah meal (ground matzo).
The Matzo 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 approximately 20 minutes, and come out light or dense, depending on the precise recipe. Matzo 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.