Beat egg whites until stiff. Set aside.

Beat yolks until thick and lemon-colored. Add salt and pepper.

Using rubber spatula, gently fold egg whites into egg yolks. Add matzo meal gradually. Mix well. Chill dough 5 or 10 minutes.

Wet hands with cold water and shape dough into balls, allowing 1 tbsp per ball.

Drop balls, one at a time into large pot of rapidly boiling water to which 1 tbsp salt has been added. (Matzo balls puff greatly in size.)

Cover, cook about 25 minutes.

To serve: spoon balls into soup bowls; cover with hot chicken broth.

1 matzo ball - 54 calories, 1/2 starch/bread, 1/2 fat exchange 2.4 gm protein, 1.5 gm fat, 6.6 gm carbohydrate, 203.6 mg sodium, 26.5 mg potassium, .3 gm fiber, 68 mg cholesterol.

not tested by Elizabeth Rodier, Nov 93