Soak the matzo in a bowl of water until soft. Pour out the water and squeeze matzo well. Add the remaining ingredients and mix well until you have a soft mixture.

Heat a four-quart (four-liter) pot of water to a rolling boil. Add one to two tablespoons of oil to the pot.

Form small balls about the size of a walnut and drop into the pot. Cook for a half hour. Remove and strain. Matzo balls can be frozen at this point. Rewarm in soup.