1/2 stick butter
2 lg. eggs
1/2 tsp. salt
2 tbsp. parsley
1/4 tsp. pepper
1/2 c. matzoh meal
1 1/2 qt. chicken broth

Mix ingredients together until well blended. Cover and refrigerate 1 hour. Form dough into balls (9 1/2 tablespoons). Place on baking sheet and cover; refrigerate for 1 hour. Add to soup and simmer about 30 minutes until it is fluffy.