knoedel

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A form of knödel — A boiled dumpling commonly found in Central European and Eastern European cuisine, usually made from flour, bread, or potatoes, and often served as a side dish, but can also be a dessert such as plum dumplings, or even meatballs in soup, with many varieties and variations existing.

Scrabble 12

Meanings

nounknoedel (plural knoedel or knoedels)

plural knoedels

  1. alternativeAlternative spelling of knödel.

    Chicken Knoedel Soup

    1923 March 31, “Gerstel’s Hotel Jerome: Special Easter Sunday Dinner, 12.30 to 2.30”, in Atlantic City Gazette-Review, volume 62, number 418, Atlantic City, N.J., →OCLC, page 3, column 6
    5 more examples

    PLUM KNOEDEL. Boil two potatoes (medium size), mash, and when cold mix with one yolk.

    1922 April 20, The Indianapolis Star, volume 19, number 319, Indianapolis, Ind., →ISSN, →OCLC, page 8, column 5

    POTATO PLUM KNOEDEL (Hungarian) Peel and cook seven or eight large potatoes, place in a bowl, add salt, four whole eggs, one and one-half tablespoons of melted chicken fat and a little more than a cup of matzoth meal. […] Have ready a cup of hot melted chicken fat and sugar and cinnamon. Serve over knoedel to taste.

    1926 April 2, “For Your Table!”, in Buffalo Jewish Review, volume XVIII, number 29, Buffalo, N.Y., →OCLC, page 16, columns 2–3

    The menu of an entree, gefillte^([sic]) fish, chicken soup with knoedels, roast chicken with matzoh stuffing, vegetables, salads, cooked fruits, almost cake or strawberry short cake (sponge cake with strawberry sauce) for dessert, with hot tea for the drink, makes a delicious, all-satisfying meal.

    1931 April 3, Sibyl Soroker, “From Chometzdige to Pesachdige”, in The Buffalo Jewish Review […], volume XXIII, number 29, Buffalo, N.Y., →OCLC, page 20, column 3

    — SUNDAY SPECIAL — ROAST CHICKEN WITH KNOEDELS (Egg Dumplings)

    1946 October 4, “Hart’s Club 41”, in Oshkosh Daily Northwestern, 79th year, Oshkosh, Wis., →OCLC, page 7, column 5

    POTATO PLUM KNOEDEL / 7 large potatoes / 1 teaspoon salt / 1 cup matzoh meal / 4 eggs / 2 tablespoons melted chicken fat / Peel and cook potatoes until they are tender. […] Place into a kettle with boiling salt water and allow to cook 12 to 15 minutes. Take out the knoedels and strain them. Serve with the meat and gravy poured over them.

    1957 April 12, “Strange, Exotic Dishes from 70 Lands in Israel”, in The Wisconsin Jewish Chronicle […], volume 79, number 7, Milwaukee, Wis., →ISSN, →OCLC, section 2, page 4, column 4
Cite this entry
APA

knoedel. (n.d.). In WatkinsX Dictionary. Retrieved November 4, 2026, from https://dictionary.watkinsx.com/word/knoedel

MLA

“knoedel.” WatkinsX Dictionary, https://dictionary.watkinsx.com/word/knoedel. Accessed November 4, 2026.

Chicago

WatkinsX Dictionary, s.v. “knoedel,” accessed November 4, 2026, https://dictionary.watkinsx.com/word/knoedel.

Source: knoedel on Wiktionary, CC BY-SA 4.0.