John,

Cornbread, with chicken soup? Matzo balls my friend, matzo balls. Best
method I have found to make, and this is my grandmother's method, matzo
balls is to buy a package of Manischewitz matzo meal, not the matzo ball
mix, plain old matzo meal, and follow the directions on the back of the box.

Couple of hints, always make the matzo balls in a separate pot of water, not
in the simmering soup, otherwise they absorb too much of the soup, taste too
strong and turn the broth cloudy. Also, make sure you use schmaltz (chicken
fat) for the oil, and the refrigeration time is absolutely essential or you
get rock like belly wads as opposed to matzo balls.

If you don't have any chicken fat on hand an easy way to get enough for the
matzo balls is to skim the soup after about an hour of cooking, refrigerate
to separate the chicken fat from the little bit of broth you have skimmed
up, and then use that for the matzo balls.

Make more matzo balls than you think you will need, they go fast. One other
thing, I don't remember if the directions call for onion, pepper and garlic
powder, but use all three, along with a little salt.

OK, I just did a quick web search, here is a link to the Manischewitz matzo
ball recipe, I don't use as much salt as they call for, but, like I said,
add pepper, garlic and onion powder, in moderation. Also, do not, I repeat,
do not, peek in the pot while they are cooking or the matzo balls will
deflate.

http://www.manischewitz.com

Regards

Smoking in Chicago,
Gary
==

Matzo Balls

2 tablespoons oil
2 eggs, slightly beaten
1/2 cup Manischewitz Matzo Meal
1 teaspoon salt
2 tablespoons soup stock or water

Mix fat and eggs together. Mix and add Manischewitz Matzo Meal and salt. When well blended, add soup stock or water. Cover mixing bowl and place in refrigerator for at least twenty minutes. Using a two or three quart size pot, bring salted water to a brisk boil. Reduce flame and into the slightly bubbling water drop balls formed from above mixture. Cover pot and let cook 30-40 minutes. Have soup at room temperature, or warmer, and remove matzo balls from water to soup pot. When ready to serve, allow soup to simmer for about five minutes. Recipe makes eight balls. 
 