Preheat the oven to 400 F.

In a large bowl, combine the chopped meat, matzah meal and egg, and mix thoroughly. Shape the meat mixture into 1 1/2-inch balls and place them on a large baking sheet.

Bake the meatballs for 16-18 minutes, turning them occasionally, or until lightly browned on all sides. Remove the meatballs from the oven and set aside.

Reduce the oven heat to 300 F. Pour the vegetable oil into a large sauté pan over medium-high heat. Add the wings a few at a time and cook them for 6-8 minutes, turning them occasionally, or until lightly browned. Remove the wings from the pan and set aside.

Add the gizzards to the pan and cook, stirring occasionally, for 4-5 minutes or until lightly browned. Remove the gizzards from the pan and set aside.

Add the onions to the pan and cook them, stirring occasionally, for 6-8 minutes or until lightly browned and softened.

Using the same pan (if large enough) or an ovenproof casserole, return the meatballs, wings and gizzards to the pan.

Spoon some of the onions on top of the meats. Sprinkle the ingredients with the paprika, salt and pepper. You might have to use layers, depending on the size of the pan; if so, season each layer before adding the next.

Pour in 2 cups water. Either cover the casserole and bake the fricassee for 45 minutes OR turn the cooktop heat to low, cover the pan and cook on the stovetop for 45 minutes. Add the optional ingredients if desired, cover the pan and cook an additional 50-60 minutes, or until the meats and vegetables are tender. Check the pan occasionally and turn the ingredients gently if the ones on top seem dry. Check fluid levels and add more water if needed.