Bring a large pot of salted water or chicken broth to a boil. Wet your hands and form the chilled matzo mixture into balls about the size of a walnut (they will expand as they cook).
Drop the matzo balls into the boiling water or broth. Reduce the heat to a simmer, cover the pot, and cook for 30-40 minutes, until the matzo balls are cooked through and tender.
Make the soup:
While the matzo balls are cooking, prepare the soup. In a large pot, bring the chicken broth to a simmer. Add the carrots, celery, onion, garlic, and bay leaf.
Season with salt and pepper to taste. Simmer the soup until the vegetables are tender, about 15-20 minutes. Remove the bay leaf.
Combine and serve:
Once the matzo balls are done, carefully transfer them to the soup pot using a slotted spoon. Let them warm up in the soup for a few minutes.
Ladle the soup into bowls, making sure each serving gets a couple of matzo balls. Garnish with fresh parsley or dill.
Continue Reading in next page
