2 lg Eggs
1 lg Egg white
1/2 ts Salt
3/4 c  Matzo meal
1 tb Oil
8 c  Homemade chicken broth
2    Parsnips, peeled & chopped
1 lg Carrot, peeled & chopped
1    Onion, chopped
1 c  Broccoli florets
1 c  Sliced mushrooms
2 tb Chopped fresh dill or
-parsley

In a mixing bowl, whisk together eggs, egg white and
salt. Whisk in matzo meal, oil and 3 T cold water.
Cover and chill the mixture at least 1 hour or
overnight. In a large pot, bring chicken broth to a
boil. Add parsnips, carrots and onions, reduce the
heat to medium-low and cook for 5 minutes. Gently roll
the chilled matzo dough by level teaspoonfuls into
balls, dropping them into the simmering broth as you
work. Cook the matzo balls, covered, for 15 minutes.
Do not lift the lid; the broth must simmer rapidly
to allow the matzo balls to expand properly. Uncover
the pot, add broccoli and mushrooms and simmer until
the broccoli is just tender, 2 to 3 minutes. Ladle
into bowls, sprinkle with dill or parsley and serve.