Instructions: Whisk the eggs until fluffy, then stir in the soft fat, the warm soup or water, 1 teaspoon of the salt, pepper, ginger, ground almonds and matzo meal. Mix thoroughly. The mixture should look moist and thick but not quite firm enough to form into balls. If too soft, add a little more meal; if too firm, add water 1 teaspoon at a time until you have the right consistency. Chill for at least 1 hour, but overnight will do no harm. The mixture will then firm up.

Half-fill a 3-quart cooking pot with water and bring to a boil, then add 2 teaspoons of sea salt. Remove matzo mixture from the refrigerator. With wet hands, take pieces the size of large walnuts and roll between the palms into balls. Drop these balls into the boiling water and reduce the heat until the water is simmering. Cover and simmer for 30 minutes without removing the lid. Strain the matzo balls from the water with a slotted spoon and lower into the simmering soup. You can cook the matzo balls in chicken soup rather than in water. They will absorb some of the soup but with it also its delicious flavors.

Place two matzo balls into each soup bowl and ladle chicken soup over them.

Thie recipe yields 6 to 8 servings.

Comments: You can cook matzo balls in chicken soup rather than in water. They will absorb some of the soup, and with it some of the flavors. Matzo balls may be made in advance and frozen for up to 1 month. Freeze the cooked and drained balls on baking sheets until solid - about 2 hours - and store them in plastic bags. To use, defrost for 1 hour at room temperature, then reheat in the simmering soup.

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