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Knaidlach in a bowl of soup

Alternative forms[edit]


Borrowed from Yiddishקניידל(kneydl), cognate to German Knödel (dumpling). Doublet of quenelle.


  • IPA(key): /ˈkneɪdl̩/, /kəˈneɪdl̩/
  • (file)


knaidel (plural knaidels or knaidlach or knaidloch)

  1. A type of dumpling made of matzo eaten by Ashkenazi Jews during Passover.
    • 1982, Bernard Harper Friedman, “Choosing a Name”, in Coming Close: A Novella and Three Stories as Alternative Autobiographies, page 168:
      There she tests the offending knaydl. Once again the golf ball scoots around the bowl.
    • 2000, Beth Hensperger, Fluffy Knaidlach: The Best Quick Breads, unnumbered page:
      What is real chicken soup without Jewish matzoh balls, also known as knaidlach, made from matzoh meal?
    • 2009, L. C. Tyler, Ten Little Herrings, unnumbered page:
      I checked the date on the receipt and it was only a few days beforehand – that is to say, Davidov had been in London immediately before coming to France. And paying cash for smoked salmon followed by mehren tzimmes with knaidel.
    • 2011, Phyllis Glazer, Miriyam Glazer, The Essential Book of Jewish Festival Cooking, page 21:
      Once asked on a radio show about the derivation of knaidlach, I explained that the original knaidlach were actually rock hard, and created by Azhkenazic housewives as a weapon of self-defence. [] The real origin of the knaidel, according to author John Cooper, is the south German Knödel, or dumpling—popular in German cuisine since the Middle Ages.
    • 2012, Jayne Cohen, Jewish Holiday Cooking, unnumbered page:
      If knaidl is dark in the center, ascertain whether this is the horseradish filling or an uncooked part. Don't overcook the knaidlach or they will fall apart.
    • 2012, Sue Boggio, Mare Pearl, A Growing Season, unnumbered page:
      Auntie Gussie would bring her tsimmes, sugared diced carrots baked with meat, and knaidel, a kind of matzo ball.


Further reading[edit]