Jewish Chicken Soup With Matzo Balls

In a mixing bowl , whisk together eggs , egg white and salt.

Whisk in matzo meal , oil and 3 tbsp cold water.

Cover and chill the mixture at least 1 hour or overnight.

In a large pot , bring chicken broth to a boil.

Add parsnips , carrots and onions , reduce the heat to medium-low and cook for 5 minutes.

Gently roll the chilled matzo dough by level teaspoonfuls into balls , dropping them into the simmering broth as you work.

Cook the matzo balls , covered , for 15 minutes.

Do not lift the lid.

The broth must simmer rapidly to allow the matzo balls to expand properly.

Uncover the pot , add broccoli and mushrooms and simmer until the broccoli is just tender , 2 to 3 minutes.

Ladle into bowls , sprinkle with dill or parsley and serve.

eggs, egg white, salt, matzo meal, oil, homemade chicken broth, parsnips, carrot, onion, broccoli floret, mushroom, fresh dill, parsley