Kneidalach stories

Yesterday I made matzah balls to make up for the embarrassing ones that I made for the Seder. In my rush to have everything prepared in time, I made the mix (from a box! oy vey) and then left it there, inexplicably, while the soup was heating up. Needless to say they came out with the consistency, and density, of small bowling balls. I hang my head in shame.
So I decided to make some the right way -- from scratch. My mom used to make kneidalach with soda water and they would come out so fluffy. I didn't have any soda so I made these instead (without the filling), separating the eggs and beating the whites first. Boiled in fresh veggie soup, they came out fluffy and light as a cloud.
Next year, if I'm hosting, I won't be cutting any corners.