The Matzo’s were probably as dense as drying mud and the broth as saline as The Salton Sea.
There is an art to Matzo Ball soup and Latke’s. My best friend makes them and they are the best.
I don’t feel like I’m eating a salt lick or chewing on goo.
Right you are. They should be fairly firm but tender and porous enough to absorb some broth. Doubt that either Moochelle or Barry know how to make them.