Source: Taken from the low-cholesterol Passover cookbook put out by the "International" Havurah of Temple Emmanuel, Lexington, MA

Yield: 1 serving

1) Stir the dry ingredients together

2) 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.

3) Form into 8 balls (1 1/2 inch diameter) and drop into a large pot of boiling slated water or broth.

4) Reduce the heat and simmer, covered, for 30 minutes. Do not remove the lid during the cooking period. Remove matzoh balls with a slotted spoon and serve in soup.

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