Matza Balls Or Soup Dumplings (Knaidlach)

• 4 beaten eggs
• 1/4 1/4 cup vegetable broth or 1/4 cup soda water
• salt
• 1 cup matzo meal
• 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
• grated gingerroot, and (optional) or chopped bitter almonds (optional)

1. In a mixing bowl combine and beat till fluffy the eggs chicken stock or vegetable stock or soda water and salt. Fold in the Matza Meal, parsley and ginger.
2. Cover and refrigerate the mixture for 1 hour. Stir, then shape with moistened hands into 8 large (or 16 small) balls or oval shapes, using a rounded tablespoons of mixture, or less if you like them small.
3. Drop into boiling salted water. Cover and simmer 45 minutes. Remove with slotted spoon and transfer to soup.
4. NOTES:
5. *While Matza Meal resembles other dried crumbs, many use it year around for its special quality of swelling as it on absorbs moisture.
6. To increase fiber content, use whole wheat, or wheat bran Matza, finely crushed.
7. If you are not fussy about clouded chicken soup, cook Knaidlach directly in soup.
8. To Life!

eggs, vegetable broth, salt, matzo meal, parsley, gingerroot

Taken from www.food.com/recipe/matza-balls-or-soup-dumplings-knaidlach-158233 (may not work)