6 eggs
1 tsp. salt
1 tbsp. minced parsley
1 1/2 c. matzo meal
1/2 c. melted chicken fat or top of chicken soup
2/3 c. hot water

Beat eggs lightly. Add salt and parsley. Add chicken fat and water; slowly add matzo meal; mix well. Refrigerate for 2 hours. Drop into rapidly boiling water or soup. Reduce heat and cook slowly, covered, for 1 hour. Serves 12.