matzo balls

• 2 large eggs, well beaten
• 3 tbsp seltzer
• 2 tbsp schmaltz, melted (preferably herb-infused)
• ¼ tsp salt
• ¼ tsp pepper
• ½ 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, for at least 4 and up to 8 hours.

Bring a pot of salted water to a boil. Using cool, wet hands, shape the matzo mixture into 8 balls, each about 1½ in 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 min.

— poaching separately will preserve the flavors in the matzo balls so they don’t just taste like mushy bits of soup. The temperature of just water is also easier to control than that of a pot of soup.