1 small-medium fennel bulb, chopped
1 small sweet onion, chopped
2 cloves garlic, minced
2TB unsalted butter
1/2 cup low-sodium chicken broth
Salt and freshly ground black pepper
2 large eggs, separated
About 1/2 cup plus 2 tablespoons matzah meal
First, make some chicken soup OR make a simple broth using low-sodium chicken broth.
In a large saute pan on medium heat, slowly brown the fennel, onions and garlic in butter. While they're cooking, separate the eggs and whip the whites to a firm peak, and set aside. Once onion mix is nicely caramelized, add chicken broth and transfer mixture to a food processor. Pulse until finely choppped. In a large mixing bowl, combine fennel-onion mixture, matzo meal, salt and pepper. Add yolks, mix, then gently fold in whipped whites. At this point, you should be able to roll the mix into walnut-sized balls. If it's too loose, simply add some more meal.
To cook, simply simmer in chicken broth until floating.