Adding Matzah Balls to Chicken Noodle Soup

"Hi, Chrissy Lyons back with Expert Village. The final steps of our comfort food, our chicken soup. Continuing on with the matzoh balls, if you can see, look how they've expanded in size. I told you they'd get about three times their original size. There they are; nice, big, and fluffy. What we'll do now is the last step, and here we'll take the lid off the soup. All the vegetables; the onion, carrots, and the celery, and there's the chicken. Does that smell good. Okay, one at a time I'll lift them out, draining a little bit, pressing them on the side of the pot, but not too much. Just enough to get any of the excess water out because you're going to start all over again, and be infused with the soup itself. They can sit in there another twenty minutes or so until you're ready to serve. Everything takes up the flavor. I just can't get over how they expand the way they do. I suppose all dumplings do that. And now, it tastes good to begin with, because if you remember, we used some of the original stock instead of only the oil in putting them together. One more to go. Okay boys. There we have our comfort food, homemade chicken soup from scratch."