I finally got my mother's matzah ball recipe to work the way I wanted - fluffy all through, without a dense undercooked middle - by using a 1/2 t measuring spoon instead of eyeballing it or using an eating/non-measuring teaspoon and rounding it by hand. A small amount of batter made 75 matzah balls! I went super-simple on the stock and just used store-bought chicken bones and a bit of salt thrown in at some point, simmered for a longish while?

I'm so glad you were pleased with your seder, and that Kit was as well! I can now just experience and get through the rest of the holiday/cooking, and be ready for the entire season to unfold.