Matzo balls in chicken broth

Method

• 1
  Place matzo meal, oil and egg in a bowl. Season with salt. Mix until just combined, adding more oil if necessary. Lightly roll tablespoons of mixture to make 12 balls.
• 2
  Bring stock to the boil in a saucepan over high heat. Reduce heat to medium. Add matzo balls. Cook for 25 minutes, adding carrot and parsnip in the last 15 minutes, or until matzo balls are cooked through and vegetables tender.
• 3
  Using a slotted spoon, transfer matzo balls to bowls. Top with stock mixture. Serve sprinkled with dill sprigs.