4 eggs, well beaten
4 tbsp. melted butter
1 c. matzoh meal
2 tsp. salt
1 tbsp. dried parsley
4 tbsp. water
4 qts. salted water

1. In a medium bowl, beat eggs and melted butter together. Stir in salt, parsley, water and matzoh meal.

2. Refrigerate at least 1 hour, until dough is stiff.

3. In a 6-quart pot with a lid, bring salted water to a boil. Reduce water to a simmer, and drop in balls of dough about 1 1/2 inches in diameter.

4. Cover pot and cook just at a SIMMER for 20 minutes. DO NOT BOIL and DO NOT UNCOVER POT.

5. Drain matzoh balls and place in chicken soup to serve.

Makes 20.