Whole Matzo-Matzo Balls

• 6 whole matzos, broken in half
• 6 tablespoons parve margarine
• 1 medium onion, very finely minced (optional at my house)
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 large eggs, well beaten
• 8 tablespoons matzo meal

1. Place matzos in large bowl.
2. cover with hot water.
3. Heat margarine in large frying pan.
4. cook onion until transparent.
5. Add salt and pepper to onion.
6. Drain matzo and squeeze out as much water as possible.
7. Add drained matzo to onion mixture.
8. Cook for 5 minutes.
9. Transfer mixture to large bowl and let cool for 15 minutes.
10. Stir in eggs and several tablespoons matzo meal.
11. Add more matzo meal as necessary to form mixture into balls.
12. They should be thick enough to hold their shape, but not "clumpy".
13. Refrigerate for 1 hour.
14. Bring salted water to a boil(5-6 quarts).
15. They will sink to the bottom and then rise as they cook.
16. Turn heat down, cover pot and let simmer to 20-25 minutes.
17. Drain well with a slotted spoon.
18. The lady who posted the recipe suggests serving them in hot chicken soup.

margarine, onion, salt, ground black pepper, eggs, matzo meal

Taken from www.food.com/recipe/whole-matzo-matzo-balls-303087 (may not work)