4 egg yolks
1 tsp. salt
Dash of pepper
2 tbsp. grated onion
2 tbsp. melted chicken fat
4 egg whites, stiffly beaten
3/4 c. matzo meal

Beat together egg yolks, salt, pepper, onion, and fat until creamy; fold into the egg whites. Gradually fold the matzo meal into egg mixture. Chill 1 hour. Moisten hands and shape into 1/2-inch balls. Cook in covered saucepan 30 minutes. Makes about 24.