The fluffiest Matzah ball soup you will ever have ☁️ For the Matzah Balls Ingredients 4 eggs 1/2 cup sparkling water 1/3 cup extra virgin olive oil 1 cup ground matzah Method 1. Lightly beat the eggs in a bowl. 2. Add the sparkling water and Evoo. whisk together for another 15–30 seconds until combined. 3. Add the ground matzah and gently mix until just combined — be careful not to overmix. Cover and refrigerate for at least 40 minutes. 4. Bring a pot of salted water to a boil, then reduce to a gentle simmer. With wet hands, form small balls (they will double in size) and drop them into the water. 5. Cover the pot and cook for about 40 minutes. Keep the water at a gentle simmer — never let it boil, or the matzah balls can break apart. For the soup Ingredients 1 bunch parsley 4 carrots 1 whole leek 2 whole onions 2 chicken frames 4 fresh bay leaves (or 2 dried) 2 heaped tbsp salt 1 tsp white peppercorns 1 bunch dill Method 1. Place the chicken frames in a large po...