How to Make It
1. Beat eggs and seasonings together in an incredibly large mixer.
2. Store at cold temperature overnight.
3. Roll the batter into roughly 100 miniature-sized baseballs and drop into boiling water (use an even larger saucepan that is wide rather than deep).
4. Once the balls start floating, gently stir. Keep boiling until they become softball-sized (almost double).
5. Add matzo balls to a traditional chicken broth soup and enjoy.