Ed Bamberger 'Soon-To-Be Famous' Matzo Balls

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

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

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

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   4. Cover mixture and freeze for 30 minutes.

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   5. Heat chicken broth* to simmering point.

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   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.

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   7. Cover pot and simmer for 45 minutes.

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

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

* Per serving · 4 servings · Values may vary.