Ingredients
- 3 large eggs, separated
- ½ cup stock
- 2 tablespoons canola oil
- ½ teaspoon freshly ground black pepper
- Salt
- 3 or more tablespoons minced fresh dill
- 1 cup whole-wheat matzo meal, or as needed
- 2 to 3 quarts vegetable or chicken soup, for serving
About 12 matzo balls
Preparation
- In a medium bowl, combine egg yolks, stock, oil, pepper and 2 teaspoons salt; mix well. Gradually add dill and 1 cup of matzo meal, stirring with a fork.
- Whisk egg whites until stiff but not dry. Gently fold into matzo batter. Cover and refrigerate until batter is well chilled, at least 1 hour.
- Bring a pot of lightly salted water to a gentle boil. Wet hands with cold water and shape some of batter into a walnut-size ball. Drop it into pot. If it starts to fall apart, add a little more matzo meal to remaining batter. If it holds its shape, roll remaining batter into balls and add to pot.
- Simmer matzo balls, covered, for 30 minutes. Meanwhile, heat soup until simmering. When matzo balls are ready, use a slotted spoon to transfer them from water to soup. Serve hot.
Dining and Cooking