Makes about 12 large matzoh balls at 10¢ each. Prep: 10 minutes. Refrigerate: several hours. Cook: 30 minutes.
Mix the eggs well with a fork in a medium-size bowl. Add the chicken fat or oil, seltzer, matzoh meal and salt and pepper, and mix well. Cover and refrigerate for several hours or until well chilled.
Dip hands into cold water; shape matzoh mixture into 12 balls, using about 2 level tablespoons for each.
With slotted spoon, slip matzoh balls into large pot of boiling water. Reduce heat; simmer, covered, 30 minutes or until firm but soft. To serve, place 1 matzoh ball in each of 12 bowls of hot chicken broth.