Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease a 9×13-inch (23×33-centimeter) pan well.

Grate half the potatoes and the onion using the kugel blade. Then finely

shred the rest of the potatoes.

In a large bowl, combine potatoes, onion, eggs, oil, salt, and pepper. Pour half of the potato batter into prepared pan.

Gently mix all ingredients in a bowl until combined.

Form meatball mixture into 3/4- to 1-inch (two to two-and-a-half-centimeter)

meatballs and gently place them into the potato kugel batter, distributing them evenly. Pour the remaining potato kugel batter on top.

Bake, uncovered, for one hour. Remove from oven and lower oven temperature to 225 degrees Fahrenheit (105 degrees Celsius).

Pour chicken broth over the yapchik and cover tightly. Return to the oven and bake overnight.

Allow to rest for 15–20 minutes before slicing and serving.