Carrot Dill Matzah Balls

• 4 eggs
• 2 Tbsp oil
• 1 cup matzah meal (not whole wheat)
• 1 cup finely chopped carrot (about 3 carrots)
• ½ cup loosely packed fresh dill
• 1 tsp salt
• dash of ground black pepper (not freshly ground)
• ½ cup seltzer

1. Beat eggs in a small bowl. Add oil and mix well. 2. Peel three (or so) carrots and chop into thirds. Place in a food processor fitted with the knife blade and process until very finely chopped. 3. In a medium bowl, mix together matzah meal, carrot, dill, salt, and pepper. Add egg mixture and stir until it just forms a batter. Add seltzer and mix once more, being careful not to overmix. Refrigerate (covered) for 2½ hours. 4. Wet your hands and form the mixture into 24 balls. Carefully drop them into a pot of boiling soup (you can also use water, but the flavor is best when cooked in soup). Turn flame to low and simmer, covered, 30 minutes.