[1] Alternate transliterations of the Yiddish term for matzah ball, in the singular, include: knaidl,[11] knaidel,[1] kneidl,[12] and kneidel.

[1] Transliterations in the plural include: knaidels,[13] knaidlach,[14] knaidelach,[15] kneidels,[16] kneidlach,[17] kneidelach,[5] kneydls,[18] kneydels,[19] and kneydlach.

[4] The various transliterations of the term gave rise to minor controversy in the United States in June 2013, when it was the winning word in the Scripps National Spelling Bee.

[23] Schmaltz (chicken fat) imparts a distinctive flavour, but many modern cooks prefer vegetable oils or margarine.

[6][24] The use of butter, while otherwise suitable, violates the Jewish law of kashrut prohibiting consumption of milk and meat products together, if the balls are eaten with chicken soup.

[27] In 2010, the world's largest matzah ball was prepared by Chef Jon Wirtis of Shlomo and Vito's New York City Delicatessen, located in Tucson, Arizona.