Grandmother Neuman's Matzoh Balls

Ingredients:

1/3 cup matzoh meal (or a little more to keep the balls from falling apart while cooking)
2 eggs, separated
2 tbs chicken fat
Pinch salt

Separate eggs, beat whites stiff. Beat yellows. Fold in whites to yellows, then fold in matzoh meal. Add fat, salt: lay in shallow pan. Refrigerate at least 2 hours. Make small balls; cook in boiling water for 20 minutes. They will get larger when the egg white mixture expands. Add to chicken soup.