Matza Balls

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.