Matzo Ball Soup

Mix eggs, matzo meal, schmaltz, club soda, and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests).

Cover and chill at least 2 hours.

Bring chicken stock to a boil in a large saucepan.

Add carrots; season with salt.

Reduce heat and simmer until carrots are tender, 5–7 minutes.

Remove from heat, add reserved breast meat, and cover. Set soup aside.

Bring a large pot of well-salted water to a boil.

Scoop out 2-tablespoonful portions matzo ball mixture and, using wet hands, gently roll into balls.

Add the matzo balls to water and reduce heat so water is at a gentle simmer

Cover pot and cook the matzo balls until cooked through and starting to sink, should be bout 20–25 minutes.