Kroky

1. 1Whisk eggs and oil in a bowl, then stir in matzo meal and salt. Cover and refrigerate 15 minutes.
2. 2Bring 1 litre water to boil with a pinch of salt.
3. 3Wet hands and roll the chilled matzo mixture into 6 balls. Drop into boiling water, cover, simmer 25 min — do NOT lift the lid.
4. 4Meanwhile bring broth to a simmer with diced carrot and celery. Simmer 10 min until vegetables soft.
5. 5Lift matzo balls with a slotted spoon into bowls, ladle over hot broth, scatter dill and black pepper.