Preparation

Whisk eggs, egg white and salt in a medium bowl. Whisk in matzo meal, oil and water. Cover and chill for at least 1 hour or overnight. Bring broth to a boil in a large pot. Add parsnips, carrot and onion; reduce the heat to a simmer and cook for 5 minutes. Gently roll level teaspoonfuls of the chilled matzo dough into balls, dropping them into the simmering broth as you work. Cover and cook for 15 minutes. Do not lift the lid: the broth must simmer rapidly to allow the matzo balls to expand properly. Add broccoli and mushrooms and simmer, uncovered, until the broccoli is just tender, 2 to 3 minutes. Ladle into bowls, sprinkle with dill (or parsley) and serve.