Cook chicken and water and salt slowly after bringing to a boil. Skim carefully (taking off any foam or yeck on top) Add vegetables after about 30 minutes of simmering. Cook until veggies are done. Re-season!!

It always tastes better when you make it a day or two ahead of time.

For the Matzo Balls I buy the box mix. Important if you want lighter balls, after you make the mixture put it into the refrig for about an hour .

If your soup is a little bland you can add the soup mix from the matzo balls to your soup.

Now there are two rules of thought, one you can make the balls in the soup, or you can make the balls in boiling water then transfer them to your soup.

Either way you need to make sure the liquid is boiling when you drop each balls into it and cover tightly (so they can steam and grow). Drop three or four in at a time and then make sure you are still boiling keeping covered.