Prepping and transporting matzah balls or batter

I am making matzah ball soup for my husbands family on Tuesday, but they are about 3 hours away so I need to prep in advance. I’ve done some research between two plans

  1. Make the batter Monday (Dec 23) evening, refrigerate overnight and then form and cook the balls Tuesday evening.

  2. Form and cook the matzah balls Monday evening, and refrigerate those over night.

Of course the broth and batter will be transported in a cooler with ice.

My concern for both these plans is that I prefer floaters and I am worried refrigerating the batter that long will impact their consistency.

Does anyone have any advice on this?

Thanks!