4 whole matzo crackers
pinch ea salt, pepper and sugar (or to taste)
1 medium onion, chopped
3 tablespoons butter
4 eggs, beaten

Soak 4 matzo crackers in cold water until thoroughly saturated, then press dry.

Add salt, pepper, and a little sugar, to taste.

Chop an onion (or 1/2 an onion, depending upon size). Saute the onion 3 tablespoons of butter (Grandmother's recipe called for rendered chicken fat, or "Schmaltz").

Add the browned onions, along with some of the butter, to the matzo mixture.

Beat 4 eggs until light and fold in.

Add matzo meal (crushed matzo crackers) as needed until the mixture is just stiff enough to form into balls; use as little meal as possible, or they will be heavy. If possible, it is best to make the matzo balls in advance and let them sit in the refrigerator for a few hours; this will make them lighter.

Bring chicken soup or chicken broth to a boil. Drop the matzo balls into the boiling soup and simmer for about 20 minutes.

Submitted by: CM