Ingredients:

1/4 C Perrier water or other sparking water
1 Tbsp oil or melted butter
2 eggs
1 packet Matzo meal (about 3/4 C)
1 Tbsp fresh minced herbs such as parsley, dill or chives
1/4 tsp each salt and pepper
8 C chicken stock
1 C diced celery
1 C sliced carrots
3 large chicken breasts
1/4 C sliced green onion
2 Tbsp fresh dill, minced
2 Tbsp fresh chives, minced
salt and pepper

1. Combine sparking water, oil, eggs, Matzo meal, 1 Tbsp herbs and 1/4 tsp salt and pepper. Refrigerate for half an hour.
2. In a large stock pot combine stock, celery, carrots and chicken. Simmer for for about 30 minutes until chicken is no longer pink. Remove chicken and dice. Return chicken to pot.
3. Using a small cookie scoop, scoop Matzo into small balls and drop into hot soup. Cover pot and simmer for 30 minutes.
4. Remove from heat and top with green onion, dill and chives. Season to taste with salt and pepper.
5. Ladle broth into bowls topping with several Matzo balls.