BEAT together the eggs, schmaltz or oil, salt and pepper, stir in the matza meal, then liquid. Cover and refrigerate for at least one hour or up to two days.
FORM the matza mixture into 1" balls (using moistened hands).
BOIL 2 quarts of lightly salted water to a rapid boil. Drop in the matza balls one at a time and stir to prevent sticking. Reduce heat and simmer until tender, about 40 minutes-do not uncover during cooking. Remove with a slotted spoon.
Note: If a heavier ball is desired, remove the lid half way through the cooking process. The key to cooking matza balls is not to put in boiling stock and not to over crowed the pot.
Notes: Prep: 45 minutes