CAROL WOLK'S MATZOH BALLS

Carol Wolk's Matzoh Balls image

This recipe won the grand prize at the Stage Deli's first Matzoh Bowl contest in 1988.

Provided by Molly O'Neill

Categories dinner, soups and stews, appetizer, main course, side dish

Time 1h45m

Yield 18 large matzoh balls

Number Of Ingredients 8

Ingredients

8 cups basic chicken broth (see recipe)
1 1/4 cup matzoh meal
5 large eggs
1 3/4 tablespoons salt
1 tablespoon Russian vodka
2 tablespoons club soda
1 tablespoon chicken broth
4 tablespoons vegetable oil

Steps:

Place the chicken broth in a deep pot over medium heat. Meanwhile, in a mixing bowl, combine the matzoh meal and eggs. Add the salt, vodka, club soda, chicken broth and vegetable oil. Mix well. Put in the freezer for 45 minutes.
Use two tablespoons to form matzoh balls that are about two 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 and cook for 40 minutes and serve.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 6 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 304 milligrams, Sugar 2 grams, TransFat 0 grams