Vodka Matzo Balls

    Vodka Matzo Balls

    (21)
    2saves
    1hour5min


    17 people made this

    Made with eggs, matzo meal, a splash of vodka and soda water, these tasty matzo balls are simmered in chicken stock until fluffy and cooked through.

    Ingredients
    Serves: 4 

    • 4 large eggs
    • 100g matzo meal
    • 4 tablespoons vegetable oil
    • 1 tablespoon chicken stock
    • 1 tablespoon vodka
    • 1 teaspoon salt
    • 1/2 teaspoon white pepper
    • 1/2 teaspoon dried basil
    • 100ml soda water
    • 2 litres chicken stock

    Directions
    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Beat the eggs in a mixing bowl until thick and light in colour. Combine the eggs with the matzo meal, vegetable oil, 1 tablespoon chicken stock, vodka, salt, pepper, basil and soda water in a large bowl. Stir until well blended. Cover and refrigerate 1 to 2 hours.
    2. Pour the remaining chicken stock into a large saucepan and bring to the boil over medium high heat.
    3. Meanwhile, form walnut-sized balls using the chilled matzo mixture. Place the balls in the chicken stock, reduce heat to medium and simmer until matzo balls are cooked through, 45 to 60 minutes.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (21)

    Reviews in English (21)

    by
    0

    vodka is not kosher for passover  -  15 Apr 2011

    by
    20

    I signed up just to rate this recipe. It serves closer to 10 than 4, so be prepared. We had leftovers here for days (but it reheats well). I made these balls to practice for the upcoming Holiday, and they came out great! Use salted water on your hands to keep the dough from sticking to them, and drop the balls into the broth with a slotted spoon. I also used the freezer to get the dough ready faster. It took about an hour. I added some veggies to the soup. My Jewish mother-in-law even said they were some of the best she's ever had. I'm not sure if this recipe is kosher or not, but it's great either way.  -  05 Sep 2007  (Review from Allrecipes USA and Canada)

    by
    10

    This recipe makes up the absolute best matzo balls I have ever had. They were fluffy, not heavy and very flavorful. This made about sixteen 1-2" matzo balls. This will be my go-to recipe, especially when I don't have schmaltz on hand for my grandmother's recipe.  -  09 May 2010  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate