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A short, flat wooden utensil that was most often used in kitchens when making and processing butter or commonly used during pasta making.

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

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.