In a medium-size bowl, beat egg whites with an electric mixer to stiff peaks. Set aside. In a second medium-size bowl, combine egg yolks, vegetable oil and salt. Beat together until thick and yellow colored, about 2 minutes. Beat in 2 tablespoons of the broth. Fold in egg whites, then matzoh meal, garlic powder and dill. Cover bowl with plastic and refrigerate 30 minutes.

Bring a large pot of lightly salted water to boiling. With wet hands, roll about 2 teaspoons batter into balls. Drop into boiling water; continue shaping batter for a total of about 24 matzoh balls. Cover pot and cook over medium heat for 30 minutes.

Near the end of cooking heat remaining chicken broth to a bare simmer. Once matzoh balls are cooked, transfer to simmering broth with a slotted spoon. Cover and cook 10 minutes. Serve garnished with fresh dill sprigs, if desired. Makes 8 servings.