beat the eggs with the club soda, olive oil, salt and pepper. Then add the matzo meal and the other ingredients for which ever flavor you are making and mix until everything is incorporated. Refrigerate overnight for best results, but at least 4 hours.
In a large, coverable pot, bring water to a boil. Wet hands and form the batter into golf-ball sized orbs, and place into the boiling water. Cover and lower heat to medium-low and simmer the balls for approximately 35 minutes.
Let the balls cool and then, dip into egg and pan fry until golden brown on all sides.