Beat egg whites slightly with fork. Add chicken fat, salt and water. Add matzah meal gradually until thick. Refrigerate for 20 minutes in covered bowl.
Take a standard ice cream scoop and scoop a ball. With wet hands form into perfect balls. Drop into bubbling chicken soup. Cook for 30 minutes. Drain and set aside.
Peel all vegetables and dice. Place chicken and vegetables in 6-quart pot. Add salt and water to cover. Bring to boil and then lower flame and simmer for 2 hours.
Take out the chicken parts and shred the chicken meat. Put the chicken back in the soup.
30 minutes before serving place the matzah balls in the soup and simmer. Dish out soup with one matzah ball per serving.
Yield: 14-16 servings