Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  matzo meal
     1/2      teaspoon  salt
     3/4      teaspoon  powdered instant broth -- (veggie)
  2        tablespoons  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 matzo balls with a slotted spoon and serve in soup. Note: I have not tried this recipe. In general, though, matzo balls keep well in the fridge; just warm them up before serving in soup.

Nutritional Information:

314 Calories (kcal); 1g Total Fat; (3% calories from fat); 17g Protein; 56g Carbohydrate; 0mg Cholesterol; 1236mg Sodium