Matzo Ball Soup

**Ingredients:**

**For the Matzo Balls:**
– 1 cup matzo meal
– 4 large eggs
– 1/4 cup chicken fat (schmaltz) or vegetable oil
– 1/4 cup club soda or water
– 1 teaspoon salt
– 1/4 teaspoon ground black pepper
– 1/4 teaspoon garlic powder (optional)
– 1/4 teaspoon onion powder (optional)

**For the Soup:**
– 8 cups chicken broth
– 2 large carrots, sliced
– 2 celery stalks, sliced
– 1 onion, chopped
– 1 garlic clove, minced
– Salt and pepper to taste
– Fresh parsley or dill for garnish

Instructions:

1. **Prepare the Matzo Ball Mixture:**
– In a large mixing bowl, beat the eggs and add the chicken fat or vegetable oil.
– Stir in the matzo meal, club soda, salt, pepper, garlic powder, and onion powder.
– Mix until well combined. Cover the bowl and refrigerate the mixture for at least 30 minutes to allow it to firm up.

2. **Form the Matzo Balls:**
– Wet your hands with cold water and form the matzo mixture into balls about the size of a walnut (they will expand as they cook).

3. **Cook the Matzo Balls:**
– In a large pot, bring salted water to a boil. Gently drop the matzo balls into the boiling water.
– Reduce the heat to a simmer, cover the pot, and cook the matzo balls for about 30-40 minutes, until they are fully cooked through and tender.

4. **Make the Soup:**
– While the matzo balls are cooking, prepare the soup. In a separate large pot, bring the chicken broth to a simmer.
– Add the sliced carrots, celery, chopped onion, and minced garlic. Simmer until the vegetables are tender, about 15-20 minutes.
– Season the soup with salt and pepper to taste.

5. **Assemble and Serve:**
– Once the matzo balls are cooked, gently transfer them to the soup.
– Ladle the soup and matzo balls into bowls and garnish with fresh parsley or dill.

This **Matzo Ball Soup** is a warm, comforting dish that is perfect for cold days or when you need a little extra comfort. The fluffy matzo balls soak up the delicious chicken broth, making each bite flavorful and satisfying. Enjoy!