1/2 cup         Matza Mea
 1/2 tsp         salt
 3/4 tsp         powdered instant broth (chicken or veggie)
 2 Tbsp          chopped parsley (optional)
 dash            onion powder
 3               egg whites
 3 Tbsp          cold club soda
 
 Stir the dry ingredients together
 
 Stir egg whites, club soda, and parsley slightly with a fork and pour 
        over the dry ingredients.  Mix well and refrigerate at least one hour.
 
 Form into 8 balls (1 1/2 inch diameter) and drop into a large pot of 
 boiling slated water or broth.
 
 Reduce the heat and simmer, covered, for 30 minutes.  Do not remove the 
         lid during the cooking period.  Remove matza balls with a slotted
         spoon and serve in soup.
 
 Source: 
 	The low-cholesterol Passover cookbook put out by the “International”
 	Havurah of Temple Emmanuel, Lexington, MA.
 
 Notes:
 	I have not tried this recipe.  In general, though, matza balls keep
 	well in the fridge, just warm them up before serving in soup.

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