Sauté onion in butter in a small skillet over medium heat until tender. Combine sautéed onion, meal, and water in a small mixing bowl, stirring until water is absorbed. Set aside to cool.
Add eggs, almonds, chopped parsley, and salt to cooled mixture, mixing well. Cover and refrigerate until thoroughly chilled. Shape mixture into twenty-four 1-inch balls.
Bring chicken broth to a boil; add matzo balls to broth, allowing room for balls to expand during cooking. Reduce heat; cover and simmer 15 minutes. (Do not lift cover during cooking time.)