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1
Combine the egg yolks and chicken fat in a large bowl and beat with an electric mixer on medium speed until thickened.
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2
Add 1/2 cup warm chicken stock and continue beating.
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3
Mix in the matzoh meal, baking powder (if desired), onion, herbs, salt, and pepper.
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4
Set aside.
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5
In a medium-size bowl using clean beaters, beat the egg whites with the mixer at medium-high speed until they reach soft peaks.
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6
Using a rubber spatula, fold the whites gently but thoroughly into the matzoh mixture, then refrigerate, covered, for 1 hour.
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7
Place the chicken stock in a large stockpot and bring to a boil over mediumhigh heat.
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8
Use your hands to roll the matzoh mixture into balls slightly smaller than a Ping-Pong ball (matzoh balls expand as they cook).
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9
When the stock is boiling, reduce the heat and carefully lower the matzoh balls into the liquid.
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10
Poach the matzoh balls in the simmering stock until they float to the surface, 15 to 20 minutes.
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11
Remove them from the stock and keep warm until youre ready to serve.
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12
If youre making them a day in advance, transfer the matzoh balls to a storage container and refrigerate, covered, until youre ready to reheat them in the soup.
