Prize-Winning Matzoh Balls
- 8 C. plus 1 Tbs. chicken broth
- 1 1/4 C. matzoh meal
- 5 large eggs
- 1 3 /4 tsp. salt
- 1 Tbs. vodka
- 2 Tbs. club soda
- 1/4 C. vegetable oil
Place the 8 C. 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 Tbs. chicken broth and vegetable oil. Mix well. Put in the freezer for 45 minutes.
Use 2 Tbs. 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.
Yield: 18 large matzoh balls
From: The New York Times Passover Cookbook