Ingredients

• 1 cup of matzo meal
• 1/4 cup of Vegetable oil
• 4 egg(s), large
• 1/4 cup of seltzer water
• salt and pepper, to taste
• dill weed, chopped (optional, for garnish)
• 8 cups of broth, vegetable
• 2 carrot(s), sliced
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 parsnip, peeled and sliced (optional)
• 1 bay leaf(s)
• parsley, chopped (for garnish)

Instructions

1. Prepare Matzo In a bowl, mix matzo meal, vegetable oil, eggs, seltzer water, salt, and pepper. Refrigerate for 30 minutes.

2. Simmer In a pot, bring vegetable broth to a simmer. Add carrots, celery, onion, garlic, parsnip, bay leaf, salt, and pepper. Simmer for 15-20 minutes.

3. Shape Matzo into balls Wet hands and form matzo mixture into balls.

4. Simmer Drop them into the simmering soup. Cover and cook for 20-25 minutes until matzo balls are fluffy.

5. Remove bay leaf and discard. Adjust seasoning if needed.

6. Serve Ladle soup into bowls, placing matzo balls in each serving. Garnish with fresh dill and parsley.