WHOLE-WHEAT MATZO BALLS

Whole-Wheat Matzo Balls image

Provided by Joan Nathan

Time 55m

Yield About 12 matzo balls

Number Of Ingredients 8

Ingredients

3 large eggs, separated
1/2 cup stock
2 tablespoons canola oil
1/2 teaspoon freshly ground black pepper
Salt
3 or more tablespoons minced fresh dill
1 cup whole-wheat matzo meal, or as needed
2 to 3 quarts vegetable or chicken soup, for serving

Steps:

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.
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.
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.
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.

Nutrition Facts : @context http, Calories 57, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 69 milligrams, Sugar 0 grams, TransFat 0 grams