Got a great matzo ball recipe you'd like to share? I'm always on the lookout for a good one. Are yours hard? Soft? Small? Large? How do you prepare and serve them? I'm always in a quandary about cooking them. Usually I cook them right before serving them with the soup. It's usually very hectic doing things that way tho. Do you cook them and hold them? In the cooking water or in the soup? HELP!