In a medium bowl mix together all the ingredients by hand until they are just mixed. Cover with plastic or a lid and put in the refrigerator for 60 minutes.
Bring a large pot of water up to a full boil on the stove.
Form the matzo balls by wetting your hands thoroughly then rolling into walnut sized balls (about 1-2") and then placing them in water. Wet hands between each ball.
Once all the balls have risen to the top of the water, turn the heat down to a simmer and cook for 40 minutes without stirring or disturbing the balls during the cooking process.
Once cooked, remove from the water gently with a slotted spoon and place in soup or stew base.
Servings 0