This soup is commonly served at the Passover Seder, but is also eaten year round.

Ingredients
2 eggs
2 tablespoons Carapelli Extra Virgin Olive Oil
2 tablespoons seltzer water
1/2 cup matzo meal
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1 tablespoon minced green onion
1 teaspoon salt
1/8 teaspoon ground black pepper
2 quarts chicken broth
1 carrot, peeled and sliced
1 teaspoon chopped fresh dill (garnish)

Cooking Directions
In large bowl, beat eggs, olive oil and water. Add the matzo meal, chopped dill, parsley, onion, salt and black pepper. Refrigerate matzo mixture for 15-20 minutes. Meanwhile, in large saucepan, combine broth, carrot and 1 teaspoon chopped dill. Bring chicken broth to a boil. Wet hands and form walnut size balls out of the matzo mixture. Gently lower balls into simmering broth. Reduce heat, cover and simmer for 30-45 minutes or until the balls float to the surface of the broth. Serves 6.

Preparation Time: 15 minutes

Total Time: 45 minutes

Wine Suggestions: Chardonnay, White Zinfandel, White Merlot