Yield: 4 servings
Crush up matzos (the crackers) in bowl and cover with water. Let soak 1/2 hour or so. Then "squish up" through fingers until it is kind of a dough.
Dry saute in nonstick large deep pot (or saute the onions in pammed large deep pot). Remove from heat when edges are brown and liquid has mostly evaporated. Stir in "squished" matzos, then the egg-likes, then the fresh parsley. Add matzo meal or water (or broth) to get to the consistency you want.
Add salt and pepper to taste--(or other herbs, or garlic if you like). Refrigerate at least an hour, or overnight. Roll into 1- inch balls. Cook the matzo balls in boiling broth until they float to the top, or about 10 minutes. Serve 1-3 in a bowl of your best veggie broth.
To make denser, add more meal, to make softer, add more water. You might need to play with this--if you want it more "noodley" you can add more egg-whites.
