It's that time of year. The seasons are changing and I've got myself a cold, for which there is no better culinary cure than matzo ball soup.
I can make a pretty mean chicken stock, but my matzo balls leave something to be desired. The Manischewitz directions yield something to eat with a knife and fork. I've tried seltzer water, but it hardly seems to help, and I miss out on the goodness from the stock. How do I get my matzo balls to be light and fluffy?