1. An egg-noodle dough that is grated or minced and used in soups. 2. In Jewish cookery, refers to foodsuch as dried noodlesbroken into small pieces.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.