Cogy's World Famous Matzo Balls Recipe - Allrecipes.com
Cogy's World Famous Matzo Balls Recipe
  • READY IN 2 hr

Cogy's World Famous Matzo Balls

Recipe by  

"After making many, many batches of matzo balls for my friends, I perfected the recipe and am sharing it here. They're always welcome treat served to sick friends and family."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    2 hrs

Directions

  1. Beat the eggs in a mixing bowl until thick and light colored. Combine the matzo meal, vegetable oil, 1 tablespoon chicken stock, vodka, salt, pepper, basil, garlic powder, and club soda in a large bowl, and stir until well blended. Cover, and refrigerate 1 to 2 hours.
  2. Pour the 2 quarts chicken stock into a large pot and bring to a boil over medium-high heat.
  3. Meanwhile, form small, 1 to 2 inch diameter 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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 09, 2007

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.

 
Most Helpful Critical Review
Nov 27, 2007

Not a huge fan of all the extra ingredients. I didn't have the soda so they didn't come out as fluffy as usual. I might try it again...

 

16 Ratings

May 11, 2010

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.

 
Mar 29, 2010

Just had these last night for an early sedar. They were a HIT with homemade chicken broth! I may jazz them up with a few more spices, aromatics or schmaltz instead of oil next time for a twist :) These were very simple to make. I doubled the recipe which made way too much (2 large balls per person... 8 people) so half the dough is still in the fridge.

 
Apr 06, 2008

Fantastic! It was my first time making matzo balls, so I'm sure any mistakes were my own. Some of them fell apart and with the balls I kind of got a matzo mush but... even that was yummy!

 
Jan 25, 2011

I accidentally used Matzah Cake Meal without making any changes, and these still turned out really well. The flavor of your stock makes or breaks this dish, but the Matzo balls were really good. It made 36 balls, so I fed my family of 8 and had leftovers. I did use about 4 quarts of stock, though. Great recipe.

 
Jul 31, 2007

the best balls I have tasted my whole life... ate every night for three days in a row while sick... I believe they were instrumental in my recovery

 
Jul 23, 2007

Excellent! These Matzo balls nursed me back to health when I was suffering from the flu.

 

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Nutrition

  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 21.9 g
  • 7%
  • Cholesterol
  • 212 mg
  • 70%
  • Fat
  • 18.9 g
  • 29%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 653 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

cogy
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