I was also looking for the same recipe. I actually have it written down somewhere by my grandmothers's sister (Aunt Nettie) but can't find it :( - this looks like what we're looking for (by the way, Aunt Nettie says to take the beef out of the soup after it's done or it will turn sour - the only thing I remember from her original recipe)
Credits
From: The Jewish Holiday Kitchen by Joan Nathan (Schocken Books)
Matzo balls have been called the only truly authentic Jewish dish, since all other Jewish foods have eastern European, Sephardic, or other national roots. Our version tends toward the lightness school of matzo-ball construction.
