1

Beat yolks with salt in a large bowl until thick and yellow-colored. Mix in chicken fat and chicken broth until well-mixed.

2

In small bowl, combine matzoh meal and cinnamon/ginger.

3

In a separate bowl, beat egg whites just until stiff. Fold egg whites gently into yolk mixture. Carefully fold in matzoh meal and spices. Cover and refrigerate for at least one hour.

4

When ready to make the balls, bring salted water to a boil. With wet hands, roll matzoh mixture into small walnut-sized balls and drop one by one into the boiling water. *Note* the matzoh balls will expand while cooking, so don't make them too large!

5

Cover pot and cook for 30 minutes.

6

Using a slotted spoon, transfer cooked matzo balls into hot chicken soup. Simmer for 15 minutes. Serve hot.