Carol Wolk’s Matzoh Balls
Updated Sept. 29, 2020
- Total Time
- About 1 hour, plus 45 minutes’ freezing
- Rating
- Comments
- Read comments
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Ingredients
- 8cups basic chicken broth (see recipe)
- 1¼cup matzoh meal
- 5large eggs
- 1¾tablespoons salt
- 1tablespoon Russian vodka
- 2tablespoons club soda
- 1tablespoon chicken broth
- 4tablespoons vegetable oil
Nutritional analysis per serving (18 servings)
96 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 5 grams protein; 300 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the 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, chicken broth and vegetable oil. Mix well. Put in the freezer for 45 minutes.
- Step 2
Use two tablespoons to form matzoh balls that are about two 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 and cook for 40 minutes and serve.
Private Notes
Comments
This recipe is incorrect. The unit of measurement for the salt needs to be in teaspoons, NOT tablespoons.
The perfect compromise between fluffy and firm and the taste is remarkable. I have been making these for the past 5 years and everyone always loves them. On occasion I have been out of club soda but it works fine with tap cold water, the freezer for 45 minutes is very important, too long and they don't get soft and freezing does make a much better end result. This is a fantastic recipe don't be afraid of the vodka it is essential.
I agree! Don't get the negative comments at all. Mine turns out perfectly every time; wonderfully fluffy and flavorful.
Hard as rocks. The worst matzoh balls I’ve ever made.
Adding a pinch of dill powder to the matzoh mix will just enhance to vodka taste !
I've used this recipe for years with 1 3/4 Tablespoons of salt, if its too salty you can reduce the salt, they are not overly salty when made as written. The use of UNFLAVORED vodka is brilliant, not letting it sit in the freezer too much over 45 mins. keeps the matzoh balls from being 'sinkers' and tough, I do cook them longer though. Making different recipes for matzoh balls for over 60 years, using this recipe since it was published in the NYT Passover cookbook to rave reviews.
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