I have been cooking matzoh balls quite a bit lately in preparation for Passover and I think I've caught on to something. Many recipes tell you to wet your hands as you form the matzoh balls in order to create a perfectly smooth surface. It's my suspicion that this creates a kind of seal and prevents the soup from entering and saturating the ball's inner core. Hence dense and undercooked matzoh balls. Does this theory make any sense? Comments?