Classic Matzo Ball Soup

In a medium bowl, whisk together eggs, oil, parsley, 1/2 teaspoon of the salt and pepper until well blended.

Stir in matzo meal and seltzer. Cover and refrigerate for 30 minutes.

Meanwhile, combine broth, chicken, onion and remaining 1/4 teaspoon salt in a pot and bring to a boil over high heat.

Adjust heat so broth just simmers and cook until chicken is cooked through, about 15 minutes.

Transfer chicken to a bowl to cool.

With damp hands, form matzo mixture into 12 balls, each a bit larger than ping-pong balls.

Return broth to a simmer and add carrots, celery, and matzo balls.

Adjust heat and simmer gently until matzo balls are fluffy and cooked through and vegetables are very tender, about 25 minutes.

Pull cooled chicken into strips or chop.

Add to soup and reheat if necessary.

Sprinkle soup with dill, ladle 2 matzo balls into each serving bowl and then ladle in soup (adding or omitting cooked vegetables, as desired).

Sprinkle with pepper if desired.