Thanks so much to Shelley in Brighton, UK (a new LinkedIn friend) for this recipe-
2/3 cup matzo meal, 2 tablespoons cornflour (I think that's cornstarch you Americans), 2/3 cup veggie stock, pinch salt and pepper.
Mix all the ingredients together and chill for at least 1/2 hour in the fridge. Next, form into balls and drop into boiling water, or soup, reduce to a simmer and cook for about 20 minutes.
These kneidlach come out just like my Mums, with a satisfying bite to them, not all soft and fluffy like some people prefer.
Do feel free to pass on, I think a dumpling makes a soup!
Thanks, again, Shelley!