Kosher Revolution'S Onion-Stuffed Knaidlach

1. 1

   In a small bowl, combine the eggs, stock, 3 tablespoons of the fat, salt, pepper, parsley and cilantro, if using. Add the matzo meal and blend. Cover and refrigerate at least 3 hours or overnight.

2. 2

   In a medium skillet, warm the remaining fat over medium-high heat. Add the onions and a pinch of salt and saute, stirring, until translucent and beginning to brown, about 12 minutes. Drain the onions on a paper towel and set aside.

3. 3

   Bring a large pot of salted water to a boil. Reduce the heat so the water boils slowly. (Too 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 of the 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 the remaining mixture and onions.

4. 4

   When the knaidlach float to the surface of the water, reduce the heat, cover, and simmer until tender, 45 to 60 minutes. Remove the knaidlach with a slotted spoon, transfer to soup, and serve.

* Per serving · 4 servings · Values may vary.

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