Simple Matzo Ball Soup

Ingredients:

Directions:

1. Combine the matzo meal, beaten eggs, oil, water, salt, garlic powder, and pepper in a large bowl. Mix until well combined then cover and refrigerate for at least 30 minutes.
2. Bring a large pot of salted water to a boil.
3. Wet your hands (or use a cookie scoop) to form the mixture into 1-inch balls. You should have enough for about 10-12 matzo balls.
4. Reduce the boil to a simmer and add the matzo balls. Cover and simmer for 20 minutes. The matzo balls should be light and fluffy.
5. In a separate pot, heat the chicken broth over medium heat. Add the carrots, celery, onion and garlic. Season with salt and pepper. Simmer for 15-20 minutes or until the vegetables are tender.
6. Use a slotted spoon to transfer the matzo balls into the soup pot and warm for about 5 minutes in the broth.
7. To serve, ladle into bowls and garnish with fresh dill or parsley. Enjoy!
8. Leftovers should be cooled completely and stored in airtight containers in the fridge, with the matzo balls in a separate container from the soup.