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in small bowl, beat eggs, chicken fat and club soda until blended. stir in remaining ingrediants until just blended. don't overmix. refrigerate for 20 min-1 day. wth moistened palms, roll the matzo mixture into balls, usinf measurs of 1 1/2 tsp - 2 tbsp. bring a large pot of lightely salted water to a boil. add the matzo balls; work in batches if necessary. return to a boil. lower the heat and simmer, partially covered, for 15-20 minutes (small bites), 20-25 min. (medium bites), 30-35 min. (large bites.
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