Makes Approximately 18-22 Balls

225 Grams Matzo Meal

1 - 2 Pinches Freshly Ground Nutmeg

1 tsp Salt

1/4 tsp White Pepper

3 Large Eggs

60ml Schmaltz or Canola Oil

2 Tbsp Soda Water

4 Large Carrots, Peeled and Chopped Large

Chicken Broth for Serving (Homemade is best)

Fresh Dill for Garnish

Gently mix together all of the ingredients with the exception off the carrots and broth. Cover and place in the fridge to chill for at least an hour.

Heat your chicken broth to a low boil in a large pot and cook the carrots until tender.

Remove carrots and set aside until ready to serve.

Shape your balls slightly smaller than a ping pong ball and gently place in the hot broth. Cover the pot and cook the balls for 25-30 minutes for a slightly chewy texture or a bit longer for a more tender consistency.

Serve the soup by ladling the broth into a bowl. Add some of the carrots and 3 balls to each bowl. Garnish with fresh dill springs.