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Carol Wolk's Prize-Winning Matzo Balls

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Source: New York Times Passover Cookbook

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Active Time:  20 Minutes
Total Time:  1 Hour 45 Minutes
Yield:  Makes 18 large matzo balls

This recipe won the grand prize in 1988 at the first Matzo Bowl, a contest held by the Stage Delicatessen in Manhattan. If you're sensitive to salt, you may want to reduce the quantity to 1 tablespoon or less.

RECIPE INGREDIENTS

8 cups plus 1 tablespoon chicken broth

1 1/4 cups matzo meal

5 large eggs

1 1/2 tablespoons salt

1 tablespoon vodka

2 tablespoons club soda

1/4 cup vegetable oil

Carol Wolk's Prize-Winning Matzo Balls Recipe at Cooking.com

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DIRECTIONS

Place the 8 cups chicken broth in a deep pot over medium heat. Meanwhile, in a mixing bowl, combine the matzo meal and eggs. Add the salt, vodka, club soda, remaining 1 tablespoon chicken broth and vegetable oil. Mix well. Put in the freezer for 45 minutes.

Use 2 tablespoons to form matzo balls that are about 2 inches in diameter. When the broth is hot but not yet boiling, use a slotted spoon to place each ball into the soup. Cover the pot, cook for 40 minutes and serve.

Nutrition Facts per Serving
Yield: Yield: Makes 18 large matzo balls

Calories:

Fat. Total:

Protein:

Carbohydrates, Total:

Sodium:

676mg

% Cal. from Fat:

43%

Cholesterol:

59mg

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