Soak matzoth in cold water and press them after being thoroughly saturated. Add a little pepper, salt, sugar, parsley, and the onion, first browning the onion. Beat eggs and add all together. Then pat in enough matzoth meal so that it may be rolled into balls. The less meal used the lighter will be the balls. They should boil for twenty minutes before serving.
Serve matzoth kleis in place of potatoes and garnish with minced onions browned in three tablespoons of fat. All matzoth meal and matzoth kleis are lighter if made a few hours before required and put in the ice-chest until ready to boil. When used as a vegetable make the balls considerably larger than for soup.