2 tbsp. chicken fat or Nyafat
2 eggs, slightly beaten
1/2 c. matzoh meal
1/2 tsp. salt
2 tbsp. soup stock
1/2 tsp. sugar
1/2 tsp. cinnamon

Mix fat and eggs. Add matzoh meal and salt; blend. Add soup stock, sugar and cinnamon and mix. Cover bowl and refrigerate at least 1 hour. Wet hands with cold water and form mixture into walnut sized balls. Bring 2 quarts of water to boil in a large pot, reduce flame and drop matzoh balls into water. Cover and cook 30-40 minutes. Simmer 5 minutes in chicken soup before serving. Serves 10.