Ed Bamberger 'Soon-To-Be Famous' Matzo Balls – a delicious recipe with eggs, vodka, club soda, chicken, kosher salt, freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
1. In a medium mixing bowl, whisk eggs lightly.
2
2. Stir in vodka, club soda, chicken fat, kosher salt and pepper to the eggs.
3
3. Mix egg mixture into matzo meal; then stir in one tablespoon of the chicken broth and stir until well combined.
4
4. Cover mixture and freeze for 30 minutes.
5
5. Heat chicken broth* to simmering point.
6
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
7. Cover pot and simmer for 45 minutes.
8
8. Add cooked matzo balls to heated chicken soup and heat an additional 5 minutes before serving.
9
* Note: Do not cook matzo balls in water or in chicken soup into which cooked balls will be added before serving.
274
kcal
Calories
15
g
Fat
1
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 large eggs, 1 tbsp vodka, 2 tbsp club soda, 2 tbsp chicken fat (schmaltz) melted, and more.
Yes, Ed Bamberger 'Soon-To-Be Famous' Matzo Balls falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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