Are you sure?
Because this is seriously life changing. You will never have hard-as-a-puck matzoh balls again.
OK, here goes.
After you make the batter, and chill it in the fridge.... Wait, you knew to chill it, right?
Chill it for 15 minutes to overnight.
OK, so once it's chilled and you drop the balls into water...... Yes, water, don't cook them in the broth, or they will soak up everything!
So, after they have cooked, about 10 minutes, you take them out and COOL THEM OFF IN A MUFFIN PAN.
I have no idea why this works. Maybe it's the cooling off individually, maybe the muffin pan creates perfect matzoh ball resting spots, who knows? But after lengthy experimentation, this is guaranteed to give you fluffy matzoh balls.
If you want to eat right away, just pop them into the soup/broth. If not, you can freeze them. Just lay them out on wax paper on a baking sheet, freeze, then transfer them to ziploc baggies once frozen.
Oh, and here we are (minus the baby), just before our first night seder:)
Any other secrets that work for your family?