There’s no “correct” density for matzo balls, says Steve. Some people like them fluffy, others like them dense. Matzo balls can be “sinkers” or “floaters,” depending on their density relative to water. Matzo has its own fairly plain but distinctive flavor, says Steve, and matzo balls are an accompaniment to broth that should be delicious on its own. Indeed, the broth is the real key to the dish. “It’s essentially a light stock consommé, and it needs to be the most chickeny thing you ever ate,” says applehome. Matzo is also delicious in matzo brei, a dish consisting simply of moistened matzo dipped in egg and then fried. “I can’t imagine mine without fried onions,” says Steve.

Don’t take the existence of matzo as proof that Jewish food is bland in general, says tatamagouche. After all, “the Jews of Rome are responsible for twice-fried artichokes,” says tatamagouche, and “from smoked fish to sour pickles to horseradish (not that any of those things are exclusive to Jews), there’s plenty of pungency to go around.”

Not everyone is a fan of matzo balls, though. “Matzo balls at their best are nothing to get excited about, and at their worst are like trying to eat hardened balls of library paste,” says BobB.

Board Link: Matzo balls and latkes?

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