This is a post about balls.
A controversial topic, to be sure. Some people grew up with them; some didn’t. When it comes to taste, some like them soft and giving, others firm and round. Some like them small, compact, easy on the tongue; some want them so big you couldn’t fit them in your mouth even if you tried. There are some people who don’t even like them at all, but–if we’re being truly honest–that’s something I just can’t identify with.
Traditionally, especially in the springtime, these balls are often consumed alongside a hunk of beef–though, again, some folks just don’t swing that way. But at least everyone can agree on how the whole thing gets started: a thick paste of eggs and ground matzo, shaped into spheres and simmered in salted water or broth.
Wait, what did you think I meant?