Bring a large pot of lightly salted water to a boil.

Break matzo crackers into small pieces; soak in tap water until soft, then drain.

Heat oil or butter in a skillet; add drained matzo crackers and stir until dry and slightly browned.

Remove from heat; stir eggs, onion, parsley, salt, and pepper into the mixture. Add matzo meal gradually until the mixture holds together.

Roll mixture into test matzo balls and cook in boiling water to check consistency. Adjust mixture if needed and roll into 2-inch balls.