Onion-Stuffed Knaidlach (Matzo Balls)
- 3 large eggs
- 5 tablespoons chicken stock or seltzer
- 5 tablespoons chicken fat or canola oil
- 3/4 teaspoon salt, plus additional
- 1/4 teaspoon white pepper
- 1/4 cup chopped parsley
- 2 tablespoons chopped cilantro (optional)
- 3/4 cup matzo meal
- 1 large onion, cut into 1/4-inch dice
In a small bowl, combine eggs, stock, 3 tablespoons of the fat, salt, pepper, parsley and cilantro, if using. Add matzo meal and blend. Cover and refrigerate at least 3 hours or overnight.
In a medium skillet, warm remaining fat over medium-high heat. Add onions and a pinch of salt and saute, stirring, until translucent and beginning to brown, about 12 minutes. Drain onions on a paper towel and set aside.
Bring a large pot of salted water to a boil. Reduce heat so the water boils slowly. (Rapid boiling can make the knaidlach break when cooking.) Using wet hands, form 1 to 1 1/2 tablespoons each of the matzo meal mixture into a disk held in one palm. Place 1 to 1 1/2 teaspoons onion in the middle of the disc, pinch to enclose, and roll between both hands until a ball is formed. Drop into the water. Repeat with remaining mixture and onions.
When the knaidlach float to the surface of the water, reduce heat, cover, and simmer until tender, 45 to 60 minutes. Remove the knaidlach with a slotted spoon, transfer to soup, and serve.