Sara Apr 15, 2003 prize winning matzo balls for 18 people, scale by 40% 1 tbsp chicken broth (one can) 1 1/4 cup matzo meal 5 large eggs 1 3/4 tbsp salt 1 tbsp vodka 2 tbsp club soda 1/4 cup vegetable oil **** lost Sara's instructions here ***** -------------------------------------------------------------- http://homecooking.about.com/library/archive/blss50.htm Matzo Balls Without - Ashkenazic Ingredients 4 eggs 1/2 cup club soda 3 TBSP vegetable oil or chicken fat (schmaltz) 2 TBSP finely chopped parsley Salt Freshly ground black pepper 1 cup matzo meal Whisk the eggs until blended. Now add the club soda, oil or schmaltz, salt and pepper. Easy on the salt, you can always add but you can never take away. Blend in the parsley and matzo meal. Cover and refrigerate this mixture for about 1 hour. Bring about 5 quarts of water to boil. Rub vegetable oil on hands and form balls with about two tablespoons of mixture. Drop in boiling water and simmer covered and don't peek (okay, maybe once or twice) for about 25 to 35 minutes. Serve in Absolute Best Passover Chicken Broth. Yield: about 12 to 15 matzo balls