6 eggs, separated
1 1/2 c. water
Salt to taste
1/4 lb. butter, melted
2 c. matzo meal
1 to 3 tsp. parsley

Beat egg yolks well; add water and mix. Add melted butter, salt, and pepper; mix well. Add matzo meal and parsley. Beat egg whites stiff and fold into yolk mixture. Place in a covered container overnight (or equal time) in refrigerator. Bring a half pot of water, with a tight vented lid, to a boil. Keep just below boiling point. Wet hands, spoons, or scoop, with cold water periodically. Make balls and drop into pot; cover tight when boiling point returns. Lower heat to a low temperature for 15 to 17 minutes. Uncover and use a wooden spoon to turn. Open vent and recover for 5 to 10 minutes. Remove with slotted spoon.