Note: I prefer to cook the matzo balls in a separate pot of water and add them to the soup when ready to serve. This allows the soup broth to stay nice and clear. If you choose to cook the matzo balls directly in the soup, the broth will become cloudy from the starches in the matzo balls.
When you are ready to cook the matzo balls, bring a pot of salted water to a boil, then reduce to the heat to LOW or MEDIUM-LOW to establish a *very* gentle simmer. It should be on the verge of not simmering at all. Important: Egg-free matzo balls are more delicate than traditional ones, and they may start to fall apart if cooked at a full rolling boil. Keep an eye on the pot and adjust the heat as needed so it is just *barely* simmering.
Portion the mixture out and roll into balls. You can lightly grease your hands to keep the mixture from sticking. Aim for roughly the size of ping pong balls. (I like to use a 2 tablespoon cookie scoop for ease.) The matzo balls will expand as they cook, so resist the urge to make them too big at this stage.
Gently lower the matzo balls into the simmering water. Let them simmer for 10 minutes. Again, adjust the heat as needed to keep the water just barely simmering. The matzo balls will begin to float as they cook, indicating they are almost done.
Use a slotted spoon to lift the matzo balls out of the water and onto a plate or tray. Let them cool for at least 5-10 minutes — this will allow them to firm up a bit more on the surface. From there you can add them to your soup. They can also be made ahead of time and reheated in the soup later.