6 whole matzo crackers
3 onions
2 tablespoons butter
1 tsp salt
pinch of pepper
pinch of garlic powder
pinch of onion powder
1 tablespoon fresh parsley, minced
3 eggs

Soak matzos in boiling water for 1 minutes, then press out a much water as possible to dry. Press through a sieve or run through a food processor for several seconds.

Chop 3 onions and saute in 2 tablespoons of butter until lightly browned (Grandmother's recipe called for using rendered chicken fat, or "Schmaltz").

Add the matzos to the onions, cooking and stirring until the matzos become dry. Remove from heat and add salt, pepper, garlic and onion powder and the minced fresh parsley.

Separate the eggs. Add the egg yolks to the matzo mixture and beat until thoroughly blended.

In a clean bowl, beat the egg whites until stiff; fold into the mixture.

Shape into balls and roll them in a little matzo meal (crushed matzos).

Cook in boiling salted water or chicken broth for 15 minutes.

Meanwhile, brown an onion and/or shallot in a little butter.

Serve over matzos.

Submitted by: CM