Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           matza meal
     1/2  teaspoon      salt
     3/4  teaspoon      powdered instant broth
                        (chicken or veggie)
   2      teaspoons     chopped parsley
                        (optional)
   1      dash          onion powder
   3                    egg whites
   3      tablespoons   cold club soda

Preparation:

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: In general, though, matza balls keep well in the fridge, just warm them up before serving in soup.