Many years ago my mother found a recipe in the New York Times for matzoh ball soup. Now I can make my own stock, to be sure, but these were the lightest and fluffiest and tastiest matzoh balls I’ve ever eaten. As I recall there was a touch of vodka to enhance flavor, and some club soda for the lightness and fluffiness.
No matter the research I have not been able to find this recipe and if I did, their copyright policy probably would prohibit me from posting it. Given my luck lately with permissions, anyway.
Does anyone have a recipe anything like this or access to the real thing? Even if I have a date of publication I can find it.
Nothing like taste memories and cravings. Sometimes in summer it’s fresh cherries and in the fall it’s always Concord grapes, the type that go into Welch’s grape juice and jellies. In winter it’s hearty stews, especially beef carbonnade. And in spring it has to be peas and pencil-thin asparagus.
Margie’s doing great on pears in an earlier post! Nothing like good home cooking to get folks reminiscing about childhood memories. Cook well tonight. Dee
Cooking with Dee 
Well, I gave it a shot, but the only Matzah Ball Soup recipe that I could find on the nytimes was published in 2006. I made Matzah ball soup for the first time this passover (actually, we were a couple of days late, but you know. Points for trying), using a Food and Wine recipe that is on my blog. It definitely didn’t use vodka! Wow!
My last comment, the vodka (it cooks out) is to substitute for water as a little bit of that will keep flour from making gluten which leads, along with soda water, to light and fluffy matzoh balls. Now I know the answer. Thank you Harold McGee and Alton Brown.