I have made chicken soup but never matzoh ball soup (I’ve ordered it in restaurants and my daughter has made it a few times).
I looked at recipes on Smitten Kitchen and Serious Eats. Now I’ve decided to make Cecilia Chang’s wonderful chicken broth when my sprained knee gets better. In the meantime I have bought Streit’s matzoh meal, looked for seltzer, bought Perrier … hope that’s correct.
What’s your all time favorite recipe for this?
I always order mine, while out. 
I like the versions that include more herbs in the broth.
I did have my eye on this recipe
https://food52.com/recipes/21272-joan-nathan-s-chosen-matzo-ball-soup
Back of the box, add schmaltz if you have it (skim off the top of the soup since you’re making it).
Using some chicken broth instead of water also helps flavor. I don’t use seltzer.
Let the mixture rest long enough to fully hydrate.
Tori Avery has recipes for both floaters and sinkers, take your pick (I prefer floaters).
Floaters for the win!
Shmaltz is the secret ingredient! Floaters or cannonballs, I love them all. You can buy Empire chicken fat frozen in many grocery stores, I currently keep a small stash of fatworks chicken fat. I do boil my matzoh balls in minor’s chicken base, you can certainly cook them in your chicken soup if you’re not picky about the clarity of your served soup. And a nice dash of nutmeg in the matzoh balls is great.
From the Jerusalem cookbook: clear chicken soup with knaidlach. It takes time and effort, but that soup is stellar.
