Made without fat, these are the lightest matzoh balls ever.
Bring a large pot of salted water to a boil. Beat egg whites with salt until frothy. Add yolks and continue beating. Add matzoh meal, ginger, parsley. Wet hands and roll mixture into small balls, dropping each in the boiling water as you finish making it. Work as quickly as you can, since the mixture will turn into concrete if it stands. Cover the pot, reduce heat to meium, and cook about a half-hour. Balls will double in size (or even triple). Can be prepared long before eating; drop into the cooled soup and let the whole works stand until you're ready to reheat it. Enough for 6-8.
Very old-fashioned and delicious
Combine ingredients, and as you shape each of the knaidlach made by the above recipe, tuck a bit of this mixture into the center of the ball. Cook as directed in the recipe above.