What Yiddish-derived word names matzo balls?

The Yiddish-derived word for matzo balls is knaidlach. The term is the plural of knaidl or knaidel, with spellings shaped by the difficulty of representing Yiddish sounds in English.

Matzah balls are Ashkenazi Jewish dumplings made from matzah meal, eggs, water, and a fat such as schmaltz, oil, or margarine. They are usually served in chicken soup and resemble Central and Eastern European bread dumplings called Knödel, adapted to Jewish dietary traditions.

The dish became especially associated with Passover, although some Jews who avoid gebrochts do not eat matzah products that have been soaked. Recipes also differ over texture: extra mixing or leavening can produce light “floaters,” while denser mixtures make “sinkers.”

English transliterations vary widely, including kneydlach, kneidelach, and knaidlach. In 2013, “knaidel” became famous when Arvind Mahankali spelled it correctly to win the Scripps National Spelling Bee, despite debate over alternative spellings.