|Minced parsley||1 Tablespoon|
|Melted chicken fat/Top of chicken soup||1⁄2 Cup (8 tbs)|
|Hot water||2⁄3 Cup (10.67 tbs)|
|Matzo meal||1 1⁄2 Cup (24 tbs)|
Beat eggs lightly; add salt and parsley.
Add chicken fat and water.
Slowly add matzo meal; mix well.
Refrigerate 2 hours.
Drop into rapidly boiling water or soup; reduce heat.
Cook slowly, uncovered 1 hour.