Flavorful Matzo Ball Soup Recipe

For broth, in a stockpot, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours. Meanwhile, in a large bowl, beat the egg yolks on high speed for 2 minutes or until thick and lemon-colored. Add the water, chicken fat and 1/2 teaspoon salt. In another bowl, beat egg whites on high until stiff peaks form; fold into yolk mixture. Fold in matzo meal. Cover and refrigerate for at least 1 hour or until thickened. In another stockpot, bring water to a boil; add remaining salt. Drop eight rounded tablespoonfuls of matzo ball dough into boiling water. Reduce heat; cover and simmer for 20-25 minutes or until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering). Strain broth, discarding vegetables and seasonings. Carefully remove matzo balls from water with a slotted spoon; place one matzo ball in each soup bowl. Add broth.