CAROL WOLK'S PRIZE-WINNING 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.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- 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.
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