Source: Jewish Holiday Feasts/Louise Fiszer and Jeannette Ferrary p. 49

Yield: 8 servings

MATZO BALLS:

• 4 large eggs
• 4 tablespoons melted margarine, or oil or chicken fat
• 1 cup matzo meal
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons chopped fresh dill
• 1 medium carrot, finely grated

SOUP:

• 4 quarts chicken broth, homemade

In a large bowl, beat eggs with melted margarine (or chicken fat or oil) and broth til well blended. Stir in remaining ingredients for matzo balls. Refrigerate about 1 hour.

Bring a large pot of salted water to a boil. With wet hands, gently form matzo balls about 1 -1/2 inches in diameter. You should have about 28 balls (Do not make them compact).

Slip into boiling water. When they come to the surface, TURN WATER DOWN to a bare simmer, cover, and cook about 35 minutes. Remove with slotted spoon. Refrigerate if not using in the next hour or so.

Heat the chicken broth with matzo balls. Serve soup with 3 or 4 matzo balls per person.