The thing about matzoh balls is that they tend to hit you like lead shot. To lighten their texture, follow the package directions, but separate your eggs and beat the whites until reasonably stiff. (You don't have to beat them as stiffly as for a meringue, but do incorporate a lot of air.)
Mix the yolks with the other ingredients and proceed as for a souffle: add about a third of the beaten whites to the yolk mixture, stirring tenaciously to mix thoroughly and lighten the yolk/matzoh dough. Then, fold the results gently into the egg whites, making sure there are no large streaks of yolk or white but not overstirring.
Let the batter rest in the fridge for at least a half hour while you fill a large pot halfway with water, salting it as for pasta, and bring it to the boil. Form the matzoh dough into balls smaller than you'd envision -- think rounded teaspoons, not tablespoons -- and drop them into the boiling water. When all your balls are in, cover the pot, turn it to low, and simmer for about a half hour.
These can stay in the fridge overnight and be simmered in the soup next day if you envision a last-minute kitchen rush.
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