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- Matzo Balls

Source of Recipe

from New York Times Passover Cookbook


Recipe Introduction

I am not sure where this recipe originated. If anyone knows, please let me know so I may post it. Thank you.

List of Ingredients

8 cups + 1 tablespoon chicken broth, separated
1 1/4 cups matzo meal
5 large eggs
1 1/2 tablespoons salt, (if sensitive to salt,
...reduce to 1 tablespoon, or less)
1 tablespoon vodka
2 tablespoons club soda
1/4 cup vegetable oil


Recipe

Place the 8 cup of chicken broth in a deep pot over a
medium heat.
In the meantime, combine the matzo meal and eggs in a bowl.
Add salt, vodka, club soda, the remaining 1 tablespoon of
chicken broth and vegetable oil. Mix well.
Put in the freezer for 45 minutes.
Use 2 tablespoons to form a ball that is about 2 inches
in diameter.
When the broth is hot, but not yet boiling, use a slotted
spoon to gently place each ball into the soup.
Cover the pot and cook for 40 minutes.
Serve a couple of the matzo balls in a soup bowl.
Makes 18 large balls.