carol wolk's marvelous matzoh balls for chick

Categories
Mom's best
Jewish
Yield
18 Servings
MeasureIngredient
1 cup Matzoh meal
5 larges Eggs
1 tablespoon + 2 tsp salt
1 tablespoon Russian vodka
2 tablespoons Club soda or seltzer
1 tablespoon Chicken broth
¼ cup Oil
4 quarts NY Penicillin or chicken broth

1. In a mixing bowl, combine the matzoh meal and eggs. Add the salt and vodka, club soda, chicken broth, and oil and mix well. Cover and put in the freezer for 20 minutes.

2. Meanwhile, bring a deep pot of water to a boil. Reduce the heat to a simmer. Slowly lower 2-tablespoon-size scoops of the matzoh mixture into the water, one at a time, until all is used up. It's ok to crowd the matzoh balls. Cover the pot and cook for 40 minutes. Drain the matzoh balls in a colander.

3. Bring the chicken soup to a boil and add the matzoh balls, and serve, figuring 2-3 matzoh balls per eater.

Makes: 18 large matzoh balls, serves 6-9.

Source: The New York Cookbook, Molly O'Neill, 1993

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