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1
Melt chicken fat, butter, or oil in a medium skillet over medium-low heat. Stir in onion and 1/2 teaspoon salt. Cook, stirring frequently, until golden brown with darker browned bits, 20 to 30 minutes, reducing heat as necessary and adding a teaspoon of water if onions start to burn. Set aside to cool.
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2
In a large mixing bowl, combine chicken, browned onions, dill, eggs, pepper, and 1 teaspoon salt with your hands until mixture comes together. Add 1/4 cup (29g) matzo meal and mix with hands to combine. Continue adding matzo in tablespoon-size increments until you can form neat rolled balls in your hands. Do not overwork mixture.
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3
Pinch off a small portion of meatball mixture, press into a flat disk, and microwave until cooked, about 10 seconds. Taste for seasoning and add salt and pepper as needed.
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4
Wet your hands with cold water and roll meatballs into 1 1/4-inch balls. If cooking meatballs plain, simmer in chicken soup until fully cooked, about 10 minutes.
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5
If wrapping meatballs in matzo balls, wet your hands with cold water and pinch off a Ping-Pong-ball-sized portion of matzo ball batter. Press batter into a flat pancake and place an uncooked chicken meatball inside. Pinch up the edges and roll matzo ball in your hands until chicken is fully contained inside matzo ball batter.
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6
Cook matzo balls at a simmer in a large pot of salted water or
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7
until matzo balls and chicken are fully cooked through, 30 to 40 minutes. Serve with chicken soup and garnish with fresh dill.
