The amount below will serve 4 with moderate appetites.  Can be doubled or tripled.

2 eggs  ( can be substituted by Eggbeaters) beaten
2 tbsp oil or chicken schmaltz
2 tbsp water or chicken broth
1/2 cup matzo meal
1/2 tsp salt

optional
2 tbsp finely chopped parsley or dill
1/2-whole  small onion, finely diced, then sautéed in the oil until golden brown I usually use a little extra oil and then use the onion and oil together in the recipe. Sometimes I put in a little finely diced lightly cooked carrot in for color.

Mix eggs, oil, water, and salt. add parsley and onion.  Let stand in refrigerator at least 30 min (even overnight is fine) covered with plastic wrap. This step is essential unless you like to eat hard dry matzo balls.

Boil a couple of quarts of water in a large pan, add salt.
wet hands with water. Make balls of about 1 tsp of batter  (can be bigger if you wish). You can do this ahead and leave them on plastic wrap in the fridge.  Drop into boiling salted water. Cover  and let cook at a light boil for 15-20 min. Drain and place in hot soup. Cooked balls can be stored covered then reheated in soup.