Ingredients
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4 large eggs beaten
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1/4 cup seltzer water
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1/4 cup oil
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1/4 tsp salt
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pinch of ground pepper
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1 cup matzo meal
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8 cups low-sodium chicken broth
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1 onion, diced
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2 carrots, peeled and sliced
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2 stalks celery, sliced
Steps
1
In a bowl, whisk together eggs, seltzer, oil, salt and pepper until well combined. Add matzo meal and stir thoroughly. Refrigerate for 1 hour.
2
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.
3
Simmer covered until the matzo balls are cooked and puffed, about 30 min. Remove with a slotted spoon to a large bowl.
4
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.
