I can't do it. Doesn't matter what recipe, what brand of matzoh meal, water or seltzer, cooking in water or soup. Too heavy, undercooked in the middle, rock hard, too eggy, I've made it all. Today's recipe had to be the worst- some completely fell apart and the rest disintegrated into the pot.
Please... Recipes, tips, techniques? Husband told me today that his mom's matzoh balls from a mix were better than my attempts.