Mix the dry ingredients together. If your scales have a tare or “reset to zero” function, just add each ingredient to the bowl on the scales, weighing as you go.

With a whisk, whisk the eggs until and frothy, then stir in the oil, warm strained soup, seasonings, and dry ingredients, then mix thoroughly with a fork.  Your mixture should look moist and thick, but not quite firm enough to form into balls.  If too soft, add a little more oat bran or matzah meal; if too firm, add a teaspoon or two of water.

If you have time, refrigerate the mixture for 30 minutes (and up to 24 hours) to firm up so it will be easier to roll into balls. 

Half-fill a large pan with water and bring to the boil. Take pieces of the chilled mixture the size of large walnuts and roll them into balls. If you wet your palms lightly first, you’ll find you can make smoother, rounder balls.

Drop the balls into the boiling water, reduce the heat slightly then cover and simmer for 30-40 minutes without removing the lid. Strain the balls from the water with a slotted spoon and drop into the simmering chicken soup for a few minutes before serving. You can also cook them directly in the soup rather than in water.  They’ll absorb some of the soup so you’ll less to serve, but will add even more flavour to the matzah balls.