About this recipe:After making many, many batches of matzo balls for my friends, I perfected the recipe and am sharing it here. They're always a welcome treat.
4 large eggs
100g (4 oz) 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
100 ml (4 fl oz) soda water
2L (3 1/4 pints) chicken stock
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Method Prep:15min › Cook:45min › Ready in:1hr
Beat the eggs in a mixing bowl until thick and light in colour. Combine the the eggs with the matzo meal, vegetable oil, 1 tablespoon chicken stock, vodka, salt, pepper, basil and soda water in a large bowl, and stir until well blended. Cover and refrigerate 1 to 2 hours.
Pour the remaining chicken stock into a large pot and bring to the boil over medium high heat.
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.