In a medium bowl, beat the eggs and fat together. Stir in the matzo meal, salt and parsley. Add the chicken soup or water. Refrigerate at least one hour, to allow the meal to absorb the liquids. In a 6-qt pot with lid, bring the salted water to a boil. Reduce the water to a simmer, and drop in 1 1/2-inch balls of the matzo mixture. Cover the pot and cook at just a simmer for 20-40 minutes. Serve with chicken soup.
