This recipe won the grand prize at the Stage Deli’s first Matzoh Bowl contest in 1988.

Ingredients

  • 8 cups basic chicken broth (see recipe)
  • 1 ¼ cup matzoh meal
  • 5 large eggs
  • 1 ¾ tablespoons salt
  • 1 tablespoon Russian vodka
  • 2 tablespoons club soda
  • 1 tablespoon chicken broth
  • 4 tablespoons vegetable oil
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      463 calories; 25 grams fat; 4 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 31 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 21 grams protein; 247 milligrams cholesterol; 3799 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Eighteen large matzoh balls

Preparation

  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.
  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.

Dining and Cooking