Ingredients

5 large eggs

1 tbsp vodka

2 tbsp club soda

2 tbsp chicken fat (schmaltz) melted

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 1/4 cups matzo meal

2, 32-oz boxes low-sodium chicken broth

Preparation

  1. In a medium mixing bowl, whisk eggs lightly.

  2. Stir in vodka, club soda, chicken fat, kosher salt and pepper to the eggs.

  3. Mix egg mixture into matzo meal; then stir in one tablespoon of the chicken broth and stir until well combined.

  4. Cover mixture and freeze for 30 minutes.

  5. Heat chicken broth* to simmering point.

  6. Remove matzo mixture from freezer. Use larger side of melon baller to create 2-inch matzo balls. Use slotted spoon to add balls into broth.

  7. Cover pot and simmer for 45 minutes.

  8. Add cooked matzo balls to heated chicken soup and heat an additional 5 minutes before serving.

  • Note: Do not cook matzo balls in water or in chicken soup into which cooked balls will be added before serving.