· 3 large eggs, separated
· ½ cup stock
· 2 tablespoons canola oil
· ½ teaspoon freshly ground black pepper
· 3 or more tablespoons minced fresh dill
· 1 cup whole-wheat matzo meal, or as needed
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.
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