Matzo Balls

Let separated eggs stand at room temperature 1 hour. In a large mixing bowl, beat egg whites until stiff but not dry . In a small mixing bowl, with same beater, beat egg yolks, nutmeg and salt until yolks are pale yellow. Fold yolks and most of matzo meal into whites, being careful not to lose much volume. Sprinkle remaining matzo meal on top. Refrigerate, uncovered, 30 minutes. Bring a pot 1/2 full of water to a boil. Roll matzo balls about the size of golf balls, in your hands, making sure there are no cracks. Dip hands in cold water periodically to keep mixture from sticking. Drop into boiling water where you see bubbling. Cover partially and cook 20 minutes. Remove cover occasionally and shake pot . Drain and place balls in Chicken Soup. Make sure soup and matzo balls are about same temperature. Makes 6 to 8 servings.