Fill a large pot with water that will comfortably hold the matzo balls; Bring to a boil and add a teaspoon of salt. Reduce heat. The water should be on the verge of bubbling but not bubbling. Meanwhile, until the water is boiling, prepare the matzo balls.
Mix in a bowl all the ingredients together except the boiling water.
Gradually add the boiling water until the ingredients come together and a soft, formable mixture is obtained. For colored matzo balls, see the note at the end of the recipe.
Lightly grease the palms. Using a small spoon to make cookies (about 3 cm in diameter - 1.18 inches), measure a cookie-spoon mixture, release the content to the palm of your hand, and form balls.
Add the matzo balls to the pot with the water, preferably 10 to 15 units at a time, so they do not stick together.
Cook the matzo balls for 10 minutes, ensuring that the water does not bubble but is on the verge of bubbling. After 5-6 minutes, the matzo balls flip over in the water and float. Cook for another four minutes and remove with a slotted spoon.
Place the matzo balls on a plate covered with cling film. If you have a "crisper" plastic box with a net inside, usually designed to store vegetables - use it! Keep in the refrigerator.