Directions:
In a large pot, bring the chicken broth to a boil. Add carrots, celery, and onion. Reduce heat to a simmer and cook for about 20 minutes or until vegetables are tender.
In a mixing bowl, combine matzo meal, eggs, oil, water, salt, and pepper. Mix until well blended. Cover and refrigerate for at least 30 minutes.
Wet your hands and form the matzo mixture into 1-inch balls.
Drop the matzo balls into the simmering soup. Cover and let them cook for 30 minutes, or until fully expanded and fluffy.
ADVERTISEMENT
