Hi Susie, This is a family favorite recipe for years. Hope it will help!

MATZOH KNAIDLACH
4 eggs separated
4 tbsp. chicken or vegetable fat
1 cup hot chicken broth, soup or hot water
1 1/3 cup matzoh meal
1 tbsp. parsley, minced
1 tsp. salt

Beat egg whites until stiff but not dry. Combine egg yolk, fat and salt with
the matzoh meal. Pour hot broth, soup or hot water over the matzoh-meal
mixture and blend together. Add parsley. Fold in the stiffly beaten egg whites.
With wet hands, shape together into balls. These are usually the size of crab
apples, although they may be made as large or as small as desired.

Drop gently into about 3 quarts of boiling broth,soup or salt water and
cover tightly. Cook for 20-30 minutes for small balls and about 35 minutes for
the larger ones, Makes about 30.

(I have made this a day ahead of time)