Cooking times may vary; always heat until internal temperature reaches 165°F. We do not recommend reheating in the microwave.
Place liquid in a pot over medium to high heat, simmer until hot enough to serve. Season broth with salt to taste.
Strain matzo balls from brine, bring soup or salted water to a boil, reduce heat, add matzo balls to pot and simmer for 15 minutes -- or until heated through.
Remove plastic lid, replace with foil and bake at 400° F for 20 minutes.
Remove plastic lid, replace with foil and bake for 20 minutes at 350° F. Remove foil for the last 5 minutes to crisp. Season lightly with kosher salt.
Remove plastic lid and bake at 400° F for 15 minutes.