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Carefully pour the soup through a fine-mesh strainer into a clean bowl or pot, separating the solids from the broth. Let the broth cool completely. Once cool, remove any chicken meat (if using) and skim off the rendered chicken fat, reserving 4 tablespoons for the matzo balls.
In a mixing bowl, combine 4 eggs and the 4 tablespoons of reserved chicken fat (or vegetable oil). Stir in the matzo meal and 1/4 teaspoon salt until just combined.
Stir in the 1/4 cup seltzer water. Cover the mixture and refrigerate it for at least 1 hour to let the matzo meal hydrate.
Once chilled, form the dough into small, teaspoon-size balls. Meanwhile, bring the reserved chicken broth to a rolling boil in a large pot.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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