There are as many ways to make matzo balls as there are Jewish grandmothers, each recipe claiming to be the best, the fluffiest, the lightest, the densest... it's all according, as my own grandmother used to say. It's what you're used to. For my family, we've gone the route of light and tender, easy on the salt.
Ingredients
3 jumbo eggs, separated, yolks beaten
3 tablespoons chicken fat or shortening
3 tablespoons cold water or sparkling water
⅔ cup matzo meal
½ teaspoon salt
1 teaspoon chopped fresh dill (optional)
1 large onion, chopped (optional)
1 tablespoon vegetable oil (optional)
Instructions
If using the onion, cook in a heavy skillet in vegetable oil over medium heat until softened, then lower heat and continue cooking until well-browned and fragrant. Be careful not to burn it. In a bowl, combine the egg yolks, chicken fat, water, matzo meal, dill if using, and salt. In an electric mixer, whip the egg whites, then fold it gently into the yolk mixture. If using the onion, add it to the mixture now and combine well. Chill in refrigerator six hours or in freezer one hour.
Put a pot of water up to boil. Using a tablespoon measure, scoop and shape by hand into 2" balls, being careful not to over-handle the mix. Drop each ball into the boiling water, cover and cook for at least 30 minutes. Ladle one or two in each person's bowl and cover with your own hot chicken soup or broth. (If you need a basic recipe for the soup, think about simmering a whole chicken in a big pot of water, adding chunks of carrots, onions, celery, parsnips, dill, and parsley. Bring it to a boil and then cook it over a low flame for about an hour before straining out the broth and letting it sit overnight in the refrigerator. The fat will rise to the top so you can scoop it out and discard it. Then just re-heat your clear broth when you're ready to serve it.)
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2012/04/02/matzo-balls-and-easter-bunnies/