Makes 16-20 matzo balls.
3 large eggs
1/4 cup melted butter
3 T water or broth
1.5 T chopped dill or dill seeds
3/4 t kosher salt
1/2 t freshly ground black pepper
3/4 cups matzo meal
1 1/2 T additional salt for the cooking water
Prepare dough up to 2 days ahead but with at least 35 minutes to let the dough rest and hydrate. Store in the refrigerator.
Whisk the eggs thoroughly.
Add butter, water/broth, dill, salt & pepper and stir until well combined.
Add matzo meal and whisk until incorporated.
Cover and chill dough at least 35 minutes to let the dough hydrate.
Bring 2-3 quarts of water to a boil in a medium pot. Add 1 1/2 Tbsp. salt.
Using damp hands, take pieces of dough and roll them into 1 inch balls. Place the balls on a piece of baking parchment.
Makes around 16-20 balls.
Slide the balls into the boiling water and reduce the heat to low.
Cover the pot and let it simmer gently for 30-40 minutes until balls are puffed and light in color. Don’t remove them sooner or they will be under-cooked.
Remove from the heat and transfer the matzo balls to storage dish or into the soup.
If the Matzo balls have been made ahead, transfer to an airtight container along with 2–3 Tbsp. cooking liquid and chill.
To reheat, gently lower the matzo balls into the soup and cook over medium-low until heated through, about 10 minutes.