Matzo Dumplings:Break matzos into small pieces and soak in cool water until fluffy, 20 to 30 minutes, stirring after 10 minutes. Drain and squeeze matzos to remove excess water. Set aside. Melt butter in nonstick skillet and cook onion and celery over medium heat until softened, but not browned, about 5 minutes. Add moistened matzos and stir. Cook until mixture is dry, about 4 minutes. Cool completely at room temperature, 1-1/2 to 2 hours. Beat together eggs, parsley, salt and pepper until eggs are frothy and add to matzo mixture with 4 tablespoons matzo meal. Use fork to lightly combine ingredients. Test for texture and taste by wetting hands and making 1-inch ball. Cook in boiling salted water until ball puffs slightly and rises to the top, about 10 minutes. Taste for seasoning. If ball falls apart, mix in remaining matzo meal with fork. Test again if necessary. Let mixture rest in skillet about 2 hours at room temperature. Wet hands and gently shape mixture into 1-inch balls; do not compress into tight balls. Chicken: Cut each chicken into 8 pieces, remove visible fat, wash and blot dry with paper towels. Put 2/3 cup matzo cake meal, 1-1/4 teaspoons salt, sage and pepper in large plastic food bag and shake to mix. Put few chicken pieces at a time in bag, shake to coat with dry mixture and gently shake off excess. Arrange chicken, meaty side up, in single layer in shallow baking pan lined with foil. Bake on center rack at 400 degrees until well browned, 60 to 70 minutes. Melt butter in large pot. Add remaining 1/3 cup matzo cake meal and cook over medium heat until browned, about 3 minutes, stirring often. Add onion. Cook until softened, about 6 minutes, stirring often. Add broth, water, parsley and remaining 1/2 teaspoon salt. Simmer 5 minutes; sauce should be consistency of broth. Season to taste with salt and pepper. When chicken is done, add pieces to sauce pot, spooning sauce over chicken. Simmer, covered, 10 minutes. Discard any fat in baking pan and return chicken to baking pan. Keep warm in 250-degree oven. Cook Matzo Dumplings, turning often, in simmering sauce until they puff slightly and rise to surface, about 10 minutes. Remove to platter and keep at room temperature. Makes 2 dozen dumplings. (Note: If cooking 1 day ahead, refrigerate chicken and sauce separately. Reheat chicken, covered, in 375-degree oven. Gently reheat sauce.) To serve, arrange chicken and dumplings on warm platter. Spoon sauce over. Serve hot. Recipe from Peggy Greenbaum of Rancho Mirage, Ca. Formatted by Lynn Thomas dcqp82a. Source: Los Angeles Times 4-16-97.8 servings: Each serving:526 calories; 1, 399 mg sodium; 177 mg cholesterol; 29 grams fat; 33 grams carbohydrates; 34 grams protein; 0.95 gram fiber.

<jackelvis@moonlink. Net> so I could check them out for formatting errors, originally posted to Prodigy.