Matzoh Ball Soup

    3 eggs, separated
    1/2 teaspoon salt
    3 tablespoons chicken fat at room temperature
    3 tablespoons hot chicken broth
    3/4 cup matzoh meal
    2 quarts water
    9 cups homemade chicken stock or soup

Beat the yolks with the salt in a large bowl until thick and yellow
colored. Mix in the chicken fat and chicken broth until well mixed.
In a separate bowl with clean beaters, beat the egg whites until
stiff, but not dry peaks form. Fold the egg whites gently into the
egg yolk mixture. Carefully fold in the matzoh meal. Refrigerate the
mixture for at least 1 hour. Place the water on to boil and once
boiling, salt generously. With wet hands, roll the matzoh mixture
into small walnut sized balls and drop one by one into the boiling
water. Do not make the matzoh balls too large, as they will expand
generously upon cooking. Cover and cook for 30 minutes.

Bring the homemade chicken stock or soup to a boil, and then, using
a slotted spoon, transfer the matzoh balls to the chicken soup.
Simmer for 15 minutes, and then serve hot.