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
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Nutritional Information
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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
- 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.
- 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