I made matzo balls last night and they were the worst I have ever had in my life. It was like eating a ball of leather flavored like cardboard. Here is the problem -- I used the recipe I have used for years: the one on the back of the Manichewitz matzo meal box. The only difference was that that batter was a little dryer than usual and the matzo meal was a different brand, but I don't think this should make I a great difference. I chilled them for a while and then cooked them for an hour. I just can't believe that after an hour of cooking they were not even remotely soft, soggy, or water logged.
What I would really like is for someone to explain to what makes a matzo ball fluffy or barring that what my problem might have been.