These are a yom tov thing in my house, to make the same-old soup different. They're fabulous in chicken soup, adding to the taste and texture without soaking up all the liquid. Plus, they look like matzah balls, so on Pesach if you don't brok, you can substitute potato starch for bread crumbs and then serve your family and guests and watch them freak out.
2 pounds ground chicken
1 egg
1/2 to full cup bread crumbs- add as many as you need for it to be dry enough to work
1 tsp garlic powder
1/4 cup minced onions
Cover minced onions with boiling water or soup and allow to soak in. Pour off excess water. (Can used fresh chopped onions instead.) Combine all ingredients, form balls and cook in simmering soup for at least 1/2 an hour. You can leave them longer.
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