Classic Matzo Ball Soup for Passover

In a medium-sized bowl, combine the beaten eggs, vegetable oil or schmaltz, seltzer water or club soda, kosher salt, black pepper, and ground nutmeg (if using). Mix well.

Gradually add the matzo meal to the wet ingredients, stirring until fully incorporated. Cover the bowl with plastic wrap and refrigerate the matzo ball mixture for at least 30 minutes or up to 4 hours. This will help the mixture firm up and make it easier to shape the matzo balls.

While the matzo ball mixture is chilling, prepare the soup. In a large pot, bring the chicken broth to a boil. Add the carrots, celery, and onion to the pot, then reduce the heat to a simmer. Cook the vegetables for about 10 minutes, or until they are tender.

Once the matzo ball mixture is chilled, remove it from the refrigerator. Wet your hands with cold water and shape the mixture into small balls, approximately 1 inch in diameter. The mixture should yield about 12 to 16 matzo balls, depending on the size.

Gently drop the formed matzo balls into the simmering soup. Cover the pot and cook the matzo balls for about 25-30 minutes, or until they are cooked through and have doubled in size.

Season the soup with salt and pepper to taste, and stir in the chopped parsley and dill.

To serve, ladle the soup into individual bowls, making sure to include 2-3 matzo balls and a generous helping of vegetables in each serving.