1. Beat the eggs in a large bowl. Add the schmaltz or oil, matzoh meal, salt, and pepper and stir with a fork to combine. Pour the seltzer or club soda over the mixture and stir until combined.
2. Cover the bowl and refrigerate for at least four hours and up to overnight.
3. When ready to cook the matzo balls, bring a large pot of salted water to boil. Use your hands or a large spring-loaded cookie scoop to form balls of batter about the size of a golf ball. (If using your hands, moisten them slightly to prevent the batter from sticking.) You should have approximately 10 matzo balls depending on size.
4. Drop the matzo balls in the boiling water. Cover the pot and turn the heat down to medium-low or low. Simmer the matzo balls, covered, for thirty minutes.
5. In the meantime, heat the chicken broth in a separate pot. If using additional ingredients like shredded cooked chicken, vegetables, or noodles, you can cook or reheat them in the chicken broth.
6. Remove the matzo balls from water with a slotted spoon and drain them in a colander.
7. To serve, divide the matzoh balls among four soup bowls and add the warm chicken broth. Serve immediately.

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