A simple variation to a timeless classic that warms the soul.

For the Matzo Balls:
2 large eggs
2 T. vegetable oil
1/2 c. matzo meal (ground matzo)
1 tsp. salt
2 T. broth
1-1/2 T. dried cumin

For the broth:
10 c. chicken or vegetable broth
1/2 bunch fresh cilantro

In a glass bowl, beat the eggs and add stir in oil and broth. Add matzo, cumin and salt and mix well. Cover and chill in the 'fridge for 15 minutes. Meanwhile...

Heat broth in stockpot to slight boil and snip cilantro leaves from stems. Remove bowl from 'fridge and with wet hands form small balls with palms. Drop into hot broth. When all matzo is used, add cilantro, cover stockpot tightly and simmer for 20 minutes.

Serve with cornbread.