Instructions: 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.

[Note: I have not tried this recipe. In general, though, matza balls keep well in the fridge, just warm them up before serving in soup.]

"International" Havurah of Temple Emmanuel, Lexington, MA.

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