Directions

1. 1

   In a medium bowl, whisk together the egg yolks, club soda, melted chicken fat, chopped chives, kosher salt, and black pepper until well combined. Gently stir the matzo meal into the yolk mixture until evenly incorporated.

2. 2

   In a separate medium bowl, whisk the egg whites until soft peaks form. Fold one-third of the egg white mixture into the matzo batter to lighten it. Then carefully fold in the remaining egg whites in two additions, being gentle to preserve the airiness of the whites.

3. 3

   Cover the batter with plastic wrap and refrigerate overnight, or up to 2 days ahead, until ready to cook.

4. 4

   Fill a large pot with salted water and bring to a rolling boil. Using a 1-inch melon baller or small teaspoon-sized measuring spoon, dip the utensil into the boiling water, then scoop a rounded portion of the chilled batter. Submerge the melon baller or spoon in the water and gently shake to release the batter into the pot. Repeat with the remaining batter, dipping your utensil in boiling water between each scoop.

5. 5

   Reduce heat so the water simmers gently. Cook the matzo balls uncovered for about 25 minutes, until they are tender and cooked through.

6. 6

   Using a slotted spoon, carefully transfer the cooked matzo balls to a 13x9x2-inch glass baking dish. These can be made up to 1 day ahead. Cover and refrigerate until ready to serve.