½ cupfat, such as melted schmaltz, melted duck fat, or any neutral oil
2tbspminced fresh herbs, such as dill, chives, parsley, tarragon, or cilantro
2tspkosher salt, plus more as needed
6large eggs, beaten
½cupseltzer water
Instructions
In a large bowl, stir together the matzo meal, fat, herbs, salt, and eggs until smooth. Gently stir in the seltzer until incorporated. Cover and refrigerate for 1 hour.
Bring a large pot of salted water to a boil. Scoop the chilled matzo mixture into ¼-cup balls, using wet hands to roll them until smooth. You should have about 14 matzo balls.
Gently add the matzo balls, one at a time, to the boiling water. Reduce the heat to maintain a simmer, cover, and cook until fluffy and tender, about 1 hour.
Remove from the heat, cover, and let sit for 15 minutes, then keep warm until the soup is ready.