mix 1 cup matzo meal, 3 eggs, 3 tblsp oil or rendered chicken fat 1/4 cup seltzer (exact amount depends on the size of the eggs and the coarseness of the matzo meal) 3 tblsp finely chopped parsley (optional) Kosher salt and white pepper to taste; mix all wet ingredients together, then fold in matzo meal, salt and pepper and place in refrigerator for 15 minutes; shape into golf ball sized balls, drop into boiling water, cover, turn down to a simmer and cook for 20 minutes