Matza Balls

3/4 tsp powdered instant broth (chicken or veggie)

2 Tbsp chopped parsley

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. 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.

Source: The low-cholesterol Passover cookbook put out by the "International" Havurah of Temple Emmanuel, Lexington, MA.