What is the difference between kneidlach, matzah balls, and kreplach?
This question has been bothering me for a long time. –Sally, New York City Answer: Kneidlach and kreplach should never bother you, Sally. They should be delicious, and they should warm the cockles of your heart. Trust me. Kneidlach is actually just another word for matzah balls, which are those golden dumplings commonly found swimming in chicken soup. Kneidlach are traditionally made from crushed matzah, eggs, and fat (usually chicken schmaltz) but there are countless ways to personalize your matzah balls to your preferences. We have a variety of recipes on our matzah balls page and a simple Google search will turn up dozens more, including vegan, gluten free, and spicy. Because of their matzah base, matzah balls are traditionally eaten on Passover, but are common throughout the year. In Lithuania, some women used to make kneidlach with a little bit of fried schmaltz in the middle of each dumpling. These kneidlach were called “matzah balls with souls,” and though presumably delicious,
