03 February, 2008

Matzo Ball Soup Version 1

Makes 18 large matzo balls


  • 8 cups plus 1 tablespoon chicken broth
  • 1 1/4 cups matzo meal
  • 5 large eggs
  • 1 1/2 tsp salt
  • 1 tablespoon vodka
  • 2 tablespoons club soda
  • 1/4 cup vegetable oil


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.

With wet palms, form matzo balls that are about 2 inches in diameter. When the broth is hot but not boiling, use a slotted spoon to put the matzo balls into the broth. Cover the pot, cook for 40 minutes and serve.

Makes 18 large matzo balls
Facts per Serving
Calories: 84 Fat, Total: 4g Carbohydrates, Total: 5g
Cholesterol: 59mg Sodium: 676mg Protein: 5g
Fiber: 0g % Cal. from Fat: 43% % Cal. from Carbs: 24%