Combine eggs, add matzo meal, followed with the rest of the ingredients.

Let stand for about 20-30 min.

Bring a large pot of water to boil, add 1 teaspoon of salt (Adding chicken soup mix or bouillon cubes to the water is optional).

Wet your hands and form ~1 inch balls, drop them into the boiling water one at the time. (I use an ice cream scooper).

Cook for about 20-25 min.

 

Note: to prepare ahead and freeze - place uncooked matzo balls on a cookie sheet, making sure they are not touching each other. After completely frozen transfer to a bag and leave in the freezer for future use.

To use: drop frozen matzo ball to boiling soup or water, bring soup to boil and continue simmering till done, ~20 min.