Chicken broth: 8 cups (preferably homemade)
Carrots: 2, peeled and sliced
Celery: 2 stalks, sliced
Onion: 1 small, chopped
Garlic: 2 cloves, minced
Bay leaf: 1
Salt and pepper: To taste
Fresh parsley or dill: For garnish
Instructions:
Prepare the matzo ball mixture:
In a mixing bowl, beat the eggs until well blended. Add the chicken fat (schmaltz) or oil, water or chicken broth, salt, and baking powder (if using). Mix well.
Stir in the matzo meal until combined. The mixture should be thick but not dry. If you like, fold in the chopped herbs.
Cover the bowl and refrigerate the mixture for at least 30 minutes to allow it to firm up.
Form the matzo balls:
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