 | Bring a large pot of salted water to boil. |
| Beat the egg whites and salt until frothy. |
| Add the yolks and continue beating. |
| Add the matzoh meal and parsley. |
| Wet your hands with water (VERY important--it will stick otherwise) and roll the mixture into small balls. |
| Drop each ball into the boiling water. |
| Cover the pot and reduce to medium heat. Cook for 30 minutes. |
| The balls will double in size.
|
| Drop into chicken broth.
These can be made and frozen.
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