Matzoh Balls

• 6 large eggs
• 2 1/2 tablespoons finely chopped fresh parsley
• 1 1/2 tablespoons finely chopped fresh thyme
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground white pepper
• 18 teaspoon cayenne, optional
• 1/2 cup clarified unsalted butter
• 1 1/2 cups matzoh meal
• 1/4 teaspoon baking powder
• 1 cup club soda
• 10 cups chicken soup

1. Whisk the eggs in a medium bowl.
2. Whisk in the parsley, thyme, salt, pepper and cayenne, if using.
3. Whisk in the butter, and then the matzoh meal and baking powder.
4. Whisk in the club soda until well combined.
5. Cover with plastic wrap and refrigerate 2 hours.
6. Place the chicken soup in a large pot and bring to boil.
7. Whisk the matzoh ball mixture.
8. With moistened hands, form the matzoh mixture into 16 2-inch balls.
9. Drop the balls into the soup, reduce heat so the soup simmers and cook for 30 minutes.
10. With a slotted spoon, remove matzoh balls to a clean, dry towel.
11. Ladle the soup into bowls and place 1 or 2 matzoh balls in each.
12. Serve immediately.

eggs, parsley, thyme, kosher salt, freshly ground white pepper, cayenne, butter, meal, baking powder, club soda, chicken soup

Taken from cooking.nytimes.com/recipes/6672 (may not work)