• 3 eggs
• 1 medium onion, chopped or grated
• 1 t salt
• matzo or cracker meal
• 4 T chicken fat, melted

Beat eggs until light & foamy. Add other ingredients. Enough meal should be added so a loose dough is formed. Put in refrigerator to chill. The dough will become stiffer when cold. Form into balls the size of a walnut and drop into boiling chicken soup. Cover and let cook 15 minutes. Serve with soup or as a meat garnish.