Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           matzoh meal
   1                    egg -- slightly beaten
     1/2  teaspoon      parsley -- chopped
   1      cup           water -- boiling
   1      teaspoon      salt
   2      tablespoons   butter
     1/8  teaspoon      pepper

Preparation:

Pour the boiling water over the matzoh meal and stir until absorbed. Add the butter, egg, and seasonings, mix well. Let stand 1 hour in the refrigerator. Roll into marble sized balls and drop into boiling, salted water. Cook until they float to the top of the water, then add to chicken soup and finish cooking, covered, over medium heat, 3-5 minutes.