Yield: 18 Servings
|1 cup||Matzoh meal|
|1 tablespoon||+ 2 tsp salt|
|1 tablespoon||Russian vodka|
|2 tablespoons||Club soda or seltzer|
|1 tablespoon||Chicken broth|
|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