Source: Joan Nathan's "The Jewish Holiday Kitchen"

• 4 eggs, slightly beaten
• 2 tablespoons chicken fat, skimmed from the top of chilled chicken soup
• 1 cup matzah meal (I suppose you could make your own from matzah in a
• food processor or something, but I just buy matzah meal.)
• 2 teaspoons salt
• 2 tablespoons chopped parsley
• 6 tablespoons chicken soup or water
• 4 quarts salted water.

1. In a medium bowl, beat eggs and fat together. Stir in the matzah meal, salt, and parsley. Add soup or water. Refrigerate at least one hour.

2. in a six quart pot with a lid, bring salted water to boil. Reduce to a simmer and drop in 1 l/2 inch balls of the matzah mixture. Cover the pot and simmer 20-40 minutes.

3, Drain them, and then put into soup. You can then freeze soup with balls in it if you want to.