> 4 large eggs beaten
> 1/4 cup seltzer water
> 1/4 cup oil
> 1/4 tsp salt
> pinch of ground pepper
> 1 cup matzo meal
> 8 cups low-sodium chicken broth
> 1 onion, diced
> 2 carrots, peeled and sliced
> 2 stalks celery, sliced
In a bowl, whisk together eggs, seltzer, oil, salt and pepper until well combined. Add matzo meal and stir thoroughly. Refrigerate for 1 hour.
Fill a large pot halfway with water and bring to a boil. Moisten palms with cold water and form matzo mixture into 1-inch balls. You should get about 10 balls. Carefully drop them into the boiling water and reduce heat to low.
Simmer covered until the matzo balls are cooked and puffed, about 30 min. Remove with a slotted spoon to a large bowl.
In a large saucepan, bring chicken broth, diced onion, sliced carrots and sliced celery to a boil. Lower heat and add matzo balls. Simmer for 15 min., or until vegetables are cooked.