• 2 large eggs, well beaten with a fork
• 3 tablespoons unflavored seltzer, sparkling mineral water, or club soda
• 2 tablespoons rendered chicken fat, melted (you could substitute vegetable oil)
• 1/4 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup matzo meal

Mix the eggs, seltzer, chicken fat, salt and pepper in a bowl. Gradually stir in the matzo meal, stirring until everything is well combined. Chill, covered, in the refrigerator for at least four hours and up to eight hours.

Bring a pot of salted water to a boil.

Using cool, wet hands shape the matzo mixture into eight balls, each about 1 1/2-inches in diameter.

Reduce the heat to simmering and gently add the matzo balls. Cover the pot and poach the matzo balls in the barely simmering water for 25 minutes.