All that matters is that they’re delicious. One of my favorite foods for sure, whether done vegetarian (yes, it can be done) or in a geshmake chicken soup.
I made matzah ball soup for shabbat this week. The key that made them so good was that I used (in addition to matzah meal, salt, eggs, salt, white pepper, and parsley) a little chicken powder and a good amount of melted schmaltz in the matzah balls. In my chicken soup, I used feeselech, wings, necks, backs, a whole chicken, onions, carrots, celery, whole garlic, petrushka, celeriac, a ton of dill, parsnips, rutabaga, bay leafs, and peppercorns. To intensify flavor, I browned and roasted all the ingredients before putting them in my huge pot, and I also found that using cold water is essential.