Matzo ball soup is such a "hamishe" dish. The repudiated cure-all is a Jewish staple and it's very easy to make. This recipe originates with Ilse Sander - my grandmother. It took a little effort for Mary Ellen to wrap her mind around the ethnic dish, given her Roman Catholic roots, but once she did she certainly found it to her liking - despite a slight mishap.
Matzo balls should be nice and firm - you want them to resist your teeth and your spoon. This is achieved with ganzeschmaltz, more commonly known as goose fat. Here's the recipe:
1/4 cup matzo meal
1 Tbs. ganzeschmaltz
Combine all ingredients in a small bowl, mix until combined. Pinch off a small amount and roll into a ball between your palms. Repeat until all the "dough" is rolled. Cook in chicken broth until the balls float and serve.