Ingredients:

  • 4 large eggs
  • 1/4 cup vegetable oil (60ml)
  • 1/4 cup chicken broth (low sodium, 60ml)
  • 1 teaspoon salt (5g)
  • 1/4 teaspoon ground white pepper (1g)
  • 1 cup matzo meal (120g)
  • 1 tablespoon finely chopped fresh parsley (5g, optional)
  • 1/2 teaspoon baking powder (2.5g, optional)
  • 8 cups chicken broth (low sodium, 2 liters)
  • 1 tablespoon finely chopped fresh dill (optional)

Instructions:

  1. In a large bowl, whisk together the eggs, oil, and chicken broth until well combined.
  2. In the same bowl, add the salt, pepper, baking powder (if using) and matzo meal. Gently fold everything together until just combined. Do not overmix!
  3. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This allows the matzo meal to absorb the liquid.
  4. While the matzo ball mixture is chilling, bring the chicken broth to a gentle simmer in a large pot.
  5. Using slightly wet hands, gently roll the matzo ball mixture into balls about 1 1/2 inches (4 cm) in diameter. Don’t pack them too tightly.
  6. Carefully drop the matzo balls into the simmering broth. Cover the pot and cook for 20-25 minutes, or until the matzo balls are cooked through and fluffy. They should have almost doubled in size.
  7. Gently remove the matzo balls from the broth with a slotted spoon. Serve immediately in the chicken broth, garnished with fresh dill (if using).