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Unleavened cracker bread or flat bread that is baked into thin sheets to be easily broken apart for serving individual pieces.

Common in Jewish kitchens, this type of soup consists of a broth that contains several round, soft dumplings known as Matzo Balls.

A traditional Jewish breakfast or brunch food that is made by moistening broken pieces of matzo with hot water and then drying the Matzo before dipping it in egg batter.

A round dumpling that is most often served in a chicken broth soup. The Matzo ball is made by combining Matzo meal (crushed dried flatbread), oil or butter, eggs, and seasonings together, forming the mixture into round balls approximately 1 inch or so in diameter.

Jewish unleavened bread that is ground into a fine or medium-textured meal to be used for baking, breading fried foods and for thickening soups, stews and other food dishes.

A type of sausage made from a combination of onion, suet, matzo meal, and flour, which is packed into kosher beef intestines and then steam cooked and roasted.

A small hard bread that is considered to be a traditional, old world recipe served in homes throughout Germany where it is referred to as Mandelbrot.

Also known as "soup nuts" this food item is considered to be a cracker or cracker bread that is commonly made in Jewish kitchens to accompany soup or it may be served as a garnish for other foods.

A small portion of ground meat that has been seasoned and rolled into a round ball-like shape. Meatballs were most likely created as a way to use up excess meat, taking scraps of meat, grinding them into small bits and possibly adding some fillers to help hold the mixture together.