Matzo Ball Soup

Beat eggs thoroughly until frothy, then whisk in oil until emulsified and slightly pale. Gently fold in chilled seltzer, seasonings, and matzo meal just until combined (mixture will be sticky).

Cover bowl tightly with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.

Heat olive oil in large stockpot over medium heat. Add onion and cook 5 minutes until translucent, then add garlic and cook 1 minute until fragrant.

Add carrots and celery, cook 3-4 minutes, then pour in chicken broth and add bay leaves and thyme. Bring to a boil, reduce to simmer, season lightly, and cook 15 minutes.

With wet hands, roll chilled mixture into 12 balls slightly smaller than golf balls (about 1.5 inches). Re-wet hands between each ball to prevent sticking.

Bring a separate large pot of salted water to a boil, reduce to gentle simmer, and carefully add matzo balls. Cover tightly and cook undisturbed for 20 minutes.

Check doneness by cutting one ball in half (should be light and fluffy throughout). If needed, cook uncovered 5-10 minutes more until doubled in size.

Transfer cooked matzo balls to soup broth using slotted spoon. Simmer together 5 minutes, then remove bay leaves and stir in fresh parsley and dill.

Ladle soup into bowls, ensuring each serving gets 2 matzo balls and generous vegetables. Serve immediately while hot.