4 plain unsalted matzot
1 sm. onion, minced
1 tsp. salt
Pinch of ground ginger
2 tbsp. schmaltz
2 eggs
Pinch of pepper
2 tbsp. matzoh meal

Break the matzot into small pieces and soak in water until soft. Drain and squeeze dry. Melt schmaltz in a skillet and saute onion pieces until golden. Add matzot and stir until the mixture does not stick to the pan (2-3 minutes). Cool. Add eggs, seasonings and matzoh meal.

Form into small balls (they will greatly increase in size during cooking) and let stand 1 hour in the refrigerator. Place balls in boiling, salted water. When they rise to the surface, cover the pot and simmer for 10-15 minutes. Serve immediately in chicken soup. Makes 16 balls.

Note: This is a very different way of making matzoh balls, but is the way every Jewish "Oma" (grandmother) in Germany, from Berlin to Hamburg to Freiburg, made hers.