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Carrot Dill Matzah Balls


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These are not your Bubbe’s matzah balls.

But they’re perfect.

It took me seven tries to get these right. I wanted a matzah ball that was not only light and fluffy, but also accented with great flavors and pretty to look at.

Now tell me those babies aren’t pretty!

I tried whole wheat matzah meal and regular matzah meal, various amounts of  seltzer, and other add-ins like fresh minced garlic and equally fresh lemon juice.   I refrigerated the batter (batter? mixture?) for 1 hour, 2 hours, and 3 hours. And on and on…

And finally, we ended up with a perfect pot of carrot dill matzah balls.

Although I’m content to eat matzah balls throughout the year (um, did you notice the noodles in my soup?), there’s no better time to serve them than Pesach.

And I’m pretty sure these Carrot Dill Matzah Balls are about to become my new favorite Pesach trick.

They only take a few extra minutes to make than the classic version, and before you know it, you’ve got the most impressive matzah balls on the block.

Let me know what bubbe thinks.

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About Tali Simon


Tali Simon left U.S. News & World Report to move to Israel in 2010. She is now a happily settled writer, editor, and food blogger living near the Dead Sea. She loves to cook, and her skinny husband loves to eat. It works well. Catch up on Tali's latest kosher vegetarian recipes at More Quiche, Please.




5 Responses to Carrot Dill Matzah Balls

  1. avatar says: MaisieD

    Where is the recipe?

  2. avatar says: Sam Lurie

    I cannot locate the recipe either, every time I log onto that link, it brings me back to this opening page…..

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