From "The Settlement Cook Book"

• 2 tablespoons marrow or chicken fat, chilled
• 2 eggs
• 1/4 c. matzos meal, sifted
• 1/2 teaspoon salt
• a grating of nutmeg
• 1/2 teaspoonful chopped parsley (I'll bet that was added by one of classy German ladies--somehow I don't see parsley in Ponivez; it was probably she who also suggested you could use cracker crumbs or bread crumbs)

Split bones, remove marrow and cream marrow or other fat, add well-beaten eggs, season, add enough matsoz meal to make soft dough. Add parsley, shape into balls the size of a marble. Try one in boiling water; if it doesn't hold together, add more meal. Drop into boiling soup 15 minutes before serving.