• 1 cup matzoh
• 1 tsp salt (or salt to taste)
• 1/4 tsp ground white pepper
• 1/2 tsp parsley flakes
• 1 carton egg substitute, defrosted (the equivalent of 4 eggs) * Kinneret brand OK
• 1/4 cup parve margarine, melted
• 4 Tbsp ice water

In a medium mixing bowl, combine the matzoh meal, salt, pepper, parsley flakes and the egg substitute. Mix well. Stir in the melted margarine and stir well again. Add the ice water and mix well. Chill for at least 3 hours. (I make this the day before so that it is ready when I need it.) Bring a large pot of water to a rolling boil and add salt and some chicken flavoring to it. Using wet hands, take up about a heaping tablespoon of the matzo batter and roll into the shape of a ball. Gently place in the boiling liquid. Boil covered for 30 minutes. Remove from the liquid with a slotted spoon to a nice bowl of chicken soup.

NOTE: This is the recipe that I have been using for the past 9 years.