Roll mixture into balls the size of ping pong balls or smaller (They do expand)
Boil a large kettle of water and drop in enough matzo balls to cover the bottom of the kettle.
Cover and let the balls simmer approximately 30 minutes. (do not remove lid)
Remove balls from water, set on towel to remove excess moisture, and let them cool.
Once cooked, balls can be packed into ice cream pails, using waxed paper between each layer.
When ready to use, drop balls into hot broth about ½ hour before serving.