Strain the matzo balls from the brine. Bring chicken broth (sold separately) or salted water to a boil; add matzo balls to the simmering pot for 10-15 min., or until heated through.
Serve in a medium bowl with 8-12oz of heated chicken broth and 1 matzo ball. Garnish with chopped fresh dill and fresh cracked pepper, if desired. Optional: add peeled carrots, cut into coins, then boil until tender, cooked thin egg noodles, and/or shredded cooked chicken. Season broth with 2 ¼ tsp Diamond kosher salt.