1/2 cup matzah meal
2 tbsp. oil or schmaltz (melted chicken fat)
2 tbsp. water or chicken broth
2 tbsp. fresh chopped parsley
a little black pepper
2 quarts thin chicken broth or consommé
1\2 cup diced carrots
2 celery stalks (diced)
Beat the eggs, oil and water together thoroughly.
Add the matzah meal, parsley and black pepper and
mix until you achieve an even consistency. Let this
sit for a few minutes, so the matzah meal absorbs
the other ingredients, and stir again.
Bring the broth to a vigorous boil, then reduce the
heat until the broth is just barely boiling. Add the
vegetables to the broth. Wet your hands and make
balls of about 1-2 tbsp. of the batter. Drop the balls
gently into the boiling water. They will be cooked
enough to eat in about 15 minutes; however, you may
want to leave it simmering longer to absorb more of
the chicken broth flavor. They are done when they
float on top of the broth and look bloated.