/knayd"l/ , n. , pl. knaidlach /knayd"leuhkh, -lahkh/ . Jewish Cookery.
a dumpling, esp. a small ball of matzo meal, eggs, and salt, often mixed with another foodstuff, as ground almonds or grated potato, usually served in soup.
[ 1950-55; kneydl dumpling; cf. MHG knödel lump, ovary of a flower, G Knödel dumpling ]