Beat eggs, mix in chicken broth, vegetable oil, parsley, salt and pepper.
Fold in matzo meal until throughly mixed.
Cover and let refridgerate for a minimum of 1 hour. Preferably three hours or even over night.
Softly roll into balls about the size of golf balls. Do not mix dough or handle dough any more than necessary. If dough sticks to your hands, wet hands with cold water and do not dry hands before rolling.
Roll balls first then place all balls (at the same time for even cooking)into a rolling pot of salted water. Cover and cook for 20 minutes. Do not remove lid during cooking time.
Renders about 12 balls depending on what size you make them
**Can be used for soup or as a side dish with meat. If you are making these for soup, add immediately to your soup, but do not cook these with your soup mixture, as it will make the soup cloudy.