Recipe - Carol Wolks Marvelous Matzoh Balls For Chick

1 cup Matzoh meal
5 lg Eggs
1 tablespoon + 2 tsp salt
1 tablespoon Russian vodka
2 tablespoon Club soda or seltzer
1 tablespoon Chicken broth
One fourth cup Oil
4 qt NY Penicillin or chicken
broth

1. In a mixing bowl, combine the matzoh meal and eggs. Add the salt and
vodka, club soda, chicken broth, and oil and mix well. Cover and put in the
freezer for 20 minutes.

2. Meanwhile, bring a deep pot of water to a boil. Reduce the heat to a
simmer. Slowly lower 2tablespoonsize scoops of the matzoh mixture into
the water, one at a time, until all is used up. It's ok to crowd the matzoh
balls. Cover the pot and cook for 40 minutes. Drain the matzoh balls in a
colander.

3. Bring the chicken soup to a boil and add the matzoh balls, and serve,
figuring 23 matzoh balls per eater.

Makes: 18 large matzoh balls, serves 69.

Source: The New York Cookbook, Molly O'Neill, 1993

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini