Help: seeking Expert Passover Chef
I cook my matzah balls right in the soup. I often have vegetarians at my table, so I make a veggie broth, reserve some and make a chicken soup with the rest. One year, I didn't keep enough veggie broth in reserve and the matzah balls soaked up all of the liquid. No soup for you! BUT, the vegetarians claimed they were the tastiest and moistest matzah balls ever!
I cook my matzoh balls in canned chicken broth, since you need a lot of liquid to cook the matzoh balls and it seems wasteful to use my precious homemade stock up that way. Don't use water though. In another pot I warm homemade chicken stock. When ready to serve, I ladle some homemade broth into a warmed bowl, and then use a slotted spoon to take a couple of the matzoh balls out of the canned broth pot and put them in the bowl.
I have no guesses about the baking, but check the archives of the blog http://www.couldntbeparve.com/ - Shoshana is a marvelous cook.