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whole-wheat matzo balls

4.0

(30)

cooking.nytimes.com
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Total: 55 minutes

Servings: 12

Ingredients

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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