Chicken Soup with Matzo Balls

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thanks, these came out really well.

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For the longest time, I have been trying to make matzo balls the way my grandmother used to make them. I finally nailed it with the broth, much thanks to this recipe. They come out nice and soft, the seltzer helps a lot. A few tips that most recipes for matzo balls leave out that are absolutely important: 1 When making the matzo balls, try not to handle tham too much, don't pack them too tight, this will cause them to come out firm and chewy (not good and think of it as pie crust, use cold hands. When the matzo balls are boiling, under no circumstances should the lid be lifted, keep them covered the entire duration, at least 40-45 minutes, if you go by the recipe on the back of the matzo meal, it tells you only about 20. Its like cooking rice, don't lift the lid, be gentle, and use cold hands!