Matzo Ball Soup Recipe

In a medium bowl, whisk together eggs, vegetable oil, and club soda.

Add matzo meal, salt, and black pepper, and stir until well combined.

Cover the bowl with plastic wrap and refrigerate for 30 minutes.

Bring a large pot of salted water to a boil.

Using wet hands, shape the matzo mixture into 8 equal-sized balls and drop them into the boiling water.

Reduce heat to low, cover the pot, and simmer for 20-25 minutes or until the matzo balls are fluffy and fully cooked.

In another pot, heat the broth over medium-high heat.

Add the diced carrots, celery, and onions, and let the soup simmer for 10-15 minutes or until the vegetables are tender.

Add the matzo balls to the soup and let them simmer for another 5 minutes.

Ladle the soup into bowls, garnish with fresh parsley, and serve hot.