Matzah balls (in Yiddish, kneydlekh) are „a kind of dumplings and normally are made of eggs, water, oil and matzah meal.
Matzah balls tend to vary in size, texture and consistency. Just like no two hardball pitchers throw the exact same curveball, no two cooks serve the exact same matzah ball. In many ways, a matzah ball is highly personal and could possibly reflect something about its maker.
The concept of soup, however, traces back to biblical times.
The first recorded bowl of soup in Jewish history might be the one that Jacob traded to Esau and which could be referred to as the “birthright broth.” Many scholars describe it as lentil soup (or stew) and it actually is discussed in the Talmud: “On that day Abraham our forefather passed away, and Jacob our forefather prepared a lentil stew to comfort Isaac, his father, as it was customary to serve mourners lentil stew.” (Bava Batra 16b) The Talmud goes on to explain the significance of the lentil, noting that “just as th[e] lentil has no mouth, i.e., it does not have a crack like other legumes, so too a mourner has no mouth, that is, his anguish prevents him from speaking.” (Id.) In addition, “just as th[e] lentil is completely round, so too mourning comes around to the inhabitants of the world.” (Id). In contrast, a matzah ball, like the surface of the moon, has all sorts of cracks and craters and because it is haphazardly shaped by hand, the matzah ball is seldom completely round. For these reasons, you should not serve matzah ball soup to a mourner. You also should not serve matzah ball soup to anyone intravenously because it likely will clog the IV tube.
Matzah ball soup arguably has biblical roots too because its key ingredient, matzah, obviously does. (See Exodus for further details.)”
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