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Jewish Recipes --> Recipes --> Passover Recipes --> Passover Matzah & Matzah Ball Soup

Carol Wolk's Prize-Winning Matzoh Balls
Recipe from:
The New York Times Passover Cookbook
This recipe won the grand prize in 1988 at the first Matzoh Bowl, a contest held by the Stage Delicatessen in Manhattan.

Makes: 18 large matzoh balls
Recipe Ingredients:
  •  8 cups plus 1 tablespoon chicken broth
  • 1 1/4 cups matzoh meal
  • 5 large eggs
  • 1 3 /4 teaspoons salt
  • 1 tablespoon vodka
  • 2 tablespoons club soda
  • 1/4 cup vegetable oil


New York Time Passover Cookbook

1. Place the 8 cups 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, remaining 1 tablespoon chicken broth and vegetable oil. Mix well. Put in the freezer for 45 minutes.

2. Use 2 tablespoons to form matzoh 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.

 

 

Cooking Tips:  Nutrient Retention

The freezing process itself does not destroy nutrients. In meat and poultry products, there is little change in nutrient value during freezer storage.

Source: USDA United States Department of Agriculture - Food Safety and Inspection Service -- Freezing and Food Safety

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods