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Carrot Dill Matzah Balls


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Carrot Dill Matzah Balls


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Carrot Dill Matzah Balls


  • Ready Time : 0 min


24 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.


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.

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