Boil water in a big pot. Add salt. With wet hands, shape large oval shaped balls from chicken mixture and drop them into the hot salted water one by one. Make sure they do not touch each other while you drop them.

Cook for about 20 minutes. Remove and serve hot or cold with a little of the broth.

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In response to Rivki: I usually fry a large batch of onions. After achieving the desired color I put the fried onions in a colander and let it strain for at least an hour. I use what I need and the rest I store in a Ziploc bag and freeze.

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