Best of both worlds matzah 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.