A few weeks ago I was invited to participate in THE GREAT MATZO BALL DEBATE--DOUGHY SINKERS VS. FLUFFY FLOATERS--conducted by Palm Beach Post staff writer Charles Passy.
My response, alas, didn't float. So I thought I would share it here:
As a mother blessed with six grown children, some of whom are married and have children of their own, I've made many Passover Seders and matzo balls. So has my protagonist Molly Blume, a Jewish tabloid sleuth who comes from a large mishpacha and knows the perfect matzo ball when she sees it. (In previous books Molly has shared family recipes. Maybe she'll include a recipe for matzo balls in the next book.)
But the perfect matzo ball? That's a matter of taste. Some prefer their matzo balls dense and chewy, a challenge for teeth and stomach. Molly and I like them buoyant but not too fluffy, soft enough so that the soup spoon can slice through the ball "like buttah," but not so airy that you can't savor the texture and flavor.
I use Streit's Matzo Meal, and I've been substituting club soda (or selzter) for the water in the recipe posted on the side of the box long before Streit's advised doing it. I enjoy making the matzoh balls almost as much as eating them: scooping a small amount of the mixture and rolling it between the palms of my hands, gently plopping the ball into the boiling salted water, watching solicitously until it rises to the surface and begins bobbing and spinning merrily, oblivious to the dangers posed by the churning water.
My family loves my matzo balls. I have to admit they're pretty good, although each time I make them they're never quite the same as before.
I guess you could say it's "pot" luck.