Courtesy of Women's Branch of the Orthodox Union

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Traditional Soup Enhancer

Beat eggs, oil, water or soda, salt and pepper.  Stir in matza meal and parsley.  Refrigerate for at least 1 hour.  Bring to a boil 3 quarts of water.  Add 1 tsp salt.  Wet hands and form mixture to about 16 balls.  Drop into boiling water.  Cover and cook 20 minutes.  Drain and serve in chicken soup.  If soup will be served immediately, you may cook the matza balls directly in the soup.

Notes: Traditional Soup Enhancer