The holes in matzah simply keep it from rising or becoming puffy. This is because the specification for Passover is that leavened and/or puffed bread is not allowed.
Most matzah is made from wheat, so most matzah has gluten, and most matzah balls are made from commonplace matzah meal. Gluten-free oat matzah is available. if you make your matzah meal from oat matzah, and then make your matzah balls from oat matzah, then they will be gluten free.
Matzah has holes to prevent it from puffing up as Jews are not supposed to eat any leavened or puffed bread. There is no symbolism behind the holes.The reason air pockets are a problem is because it is possible that a piece of dough inside the air pocket might not cook within 18 minutes, and will be considered leavened (Chametz) which is forbidden for Jews to eat or own on Passover. (Some groups assume that regardless of perforation, there may be pockets of not fully cooked dough in matzah; this is why there is the issue of gebrokt/non-gebrokt.)
you should make a matzah ball soup.
The name of this bread is matzah
Matzah originated during the Israelites' exodus from Egypt, so yes, they did eat it.
That depends upon if you're asking about a recipe or about eating matzah as part of the Torah-command. In recipes, you'll just have to experiment, though in principle the answer is Yes. Break up the flat matzah, and in effect you now have farfel. For the Torah-command of eating matzah itself, flat matzahs should be used, except for someone who is not able to eat it that way.
yes
For competition and handicap purposes there must be 18 holes. If there is a nine hole course it must be played twice.
The only requirement for the size of the holes in your beads is that the holes must be large enough that the string (or wire) that you are using can fit through the holes. Other than that, the holes (or beads) can be any size you like.
That is actually Yiddish. The Hebrew word is meshuga and is pronounced meh-shoo-GAH. It is written משוגע
Potato starch is OK for all Jews. Sephardic Jews are OK with rice. Ashkenazic Jews use lots of matzah meal. Coarsely ground meal for some purposes, cake meal (finely ground) for other purposes. And, of course, whole matzah or coarsely crumbled matzah farfel have an important place. Matzah lazagne can be made, substituting matzah for flat noodles between layers (put the matzah in dry, and of course, make it vegetarian because meat cannot be included in foods meals that include any dairy products). Fried matzah is like french toast, but made with broken matzah and egg. Some people make it savory, with onions, others serve it with maple syrup. Both are good.
The breading is problematic. If you use matzah meal breading, it can be kosher. Of course, you must also start with kosher chicken and kosher oil. Note that there are extra stringencies in some Hassidic families, these might not permit matzah meal breading except on the last day of Passover.