Source: Joan Nathan's "The Jewish Holiday Kitchen"
1. In a medium bowl, beat eggs and fat together. Stir in the matzah meal, salt, and parsley. Add soup or water. Refrigerate at least one hour.
2. in a six quart pot with a lid, bring salted water to boil. Reduce to a simmer and drop in 1 l/2 inch balls of the matzah mixture. Cover the pot and simmer 20-40 minutes.
3, Drain them, and then put into soup. You can then freeze soup with balls in it if you want to.