Matzo Ball Soup

What you’ll need

• 4 large eggs
• ¼ cup / 60 ml neutral oil or melted schmaltz
• ¼ cup / 60 ml water
• 1 cup / 120 g matzo meal
• 1 tsp salt, divided
• ¼ tsp pepper
• 8 cups / 1.9 L chicken broth
• 2 carrots, thinly sliced
• 2 tbsp chopped dill

Contains: Egg, wheat; check broth.

Let’s make it

1. Beat eggs, oil and water. Stir in matzo meal, ½ tsp salt and pepper. Cover and chill 30 minutes.
2. Bring a large separate pot of water with remaining salt to a gentle boil.
3. With wet hands form 12 loose balls, about 1½ inches wide. Do not pack them tightly.
4. Lower into the water, cover, reduce to a gentle simmer and cook 35–45 minutes, until cooked through and tender. Keep the lid on during most of the cooking.
5. Meanwhile simmer the broth and carrots 15–20 minutes until tender. Add dill.
6. Lift matzo balls into serving bowls and ladle over hot broth. For Passover, choose ingredients accepted by your family.