The matzo balls can be cooked ahead and then warmed in the broth before serving. To turn this into a more filling meal, you could add cooked chicken, peas, or carrots. But for the classic, less is more. The recipe doubles or triples easily. To render chicken fat, use fat taken from the cavity of a chicken (roasters have a lot), cut into 1-inch pieces, melt over low heat, and then strain.
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If it's a fluffy matzo ball you're going for, why not separate the eggs and beat the whites to a soft peak? They turn out like clouds - light as air.
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