These small round dumplings made of matzoh meal are especially good in Chicken Soup. Since they don't use flour, they are also wonderful at Passover.

With a food processor:
With steel knife, chop parsley or carrot. Add eggs, liquid, oil, salt and pepper. Process 6 seconds. Add matzoh meal and process about 10 - 15 seconds more. Transfer to bowl. Cover and refrigerate for 1 hour until thickened.

Cooking:
Bring water, boullion and salt to a boil. Reduce heat. Using wet hands, form matzoh mixture into small balls, roughly the size of a golf ball. Don't make them too big, they expand during cooking!

Place in pot. Cover and cook on medium heat for 1 hour. Remove with slotted spoon. Transfer to hot soup and simmer at least 5 minutes before serving.