Mix all the ingredients and begin to add water slowly; the dough should not be stiff. Refrigerate for at least an hour.

Fry the onion and liver, cool, chop very finely. Roll into balls and wrap with matzo dough. Boil in salted water for 10 minutes.

Cook robust chicken broth separately. Before serving, put the kneidelach into the boiling broth and serve it all together.

The secret to clear broth is to drain the water three times. Put the chicken into the water, drain it when it boils, and so on three times. Otherwise, use a broth recipe to suit your taste.