FOR THE MATZO MEAL DUMPLINGS: Pour boiling water over he matzo meal, stir until water is absorbed, add fat, then egg, seasoning and parsley. Mix well. Place in icebox, and let stand 1 hour of longer. Roll dough into balls the size of a walnut. if sticky, grease palms of hands or moisten with cold water occasionally. Drop into boiling soup 15 minutes before serving. Boil gently uncovered.
CHICKEN SOUP: Cover chicken with water and cook 2 to 3 hours, skimming foam. Midway, add vegetables and half the salt. Sieve soup and skim off fat. Pull chicken from the bones, shop as desired and return to broth. Add some chopped vegetables and he spices. Salt to taste.