In a separate bowl: whip the egg whites until they are stiff.
Fold the egg whites into the matzo meal mixture.
Refrigerate the mixture for at least 15 minutes until the mixture is thick.
Form the balls (the size of golf balls) by shaping them with your hands. It may help to wet your hands with water.
Drop the matzo balls into the simmering water, reduce the heat to low. Cover the pot, and cook for 30 minutes. Be sure to turn the matzo balls over halfway through cooking.
Drop matzo balls in your prepared chicken soup, and enjoy!