2 cups cracker or Matzoh crumbs
pinch each of salt and pepper
1 tsp. baking powder
1 tablespoon fresh parsley, minced
1 tablespoon butter, melted
1 egg, beaten
1 tablespoon grated Parmesan cheese (optional)

Stir all ingredients together; form into balls the size of a marble; if mixture is too dry to be coherent, an extra egg yolk may be stirred in; adjust as necessary, but not too much or they will fall apart in the soup.

Allow to dry for about two hours in the refrigerator.

When the soup is ready to serve, drop them into the stock and boil five minutes.