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Cogy's World Famous Matzo Balls

Cogy's World Famous Matzo Balls

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    2 h
cogy

cogy

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 {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 212 mg
  • 70%
  • Sodium:
  • 653 mg
  • 26%

Based on a 2,000 calorie diet

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

Jenn_V
18

Jenn_V

9/9/2007

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.

cklee
8

cklee

5/11/2010

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.

Peegesncrm
6

Peegesncrm

3/29/2010

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.

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