Whip the eggs with oil, water, add passover bread batter, parsley, black pepper and mix all together to obtain a homogeneous mass. Leave aside for few minutes. Wet your hands in cold water and form the balls from 1-2 spoons of mass each. Put the balls into the hot broth and boil for 15 min. Serve the soup in bowls or deep plates.
This meal was prepared by the Żarki Vocational School during the 5th “Silesian Tastes Festival 2010” in Złoty Potok.