Combine the matzo meal, baking powder, salt, garlic powder, onion powder, ground pepper, and fresh minced dill in a medium bowl.

In a separate small bowl, whisk together the eggs and schmaltz/vegetable oil.

Add the egg mixture to the matzo meal, and use a fork to mix until just combined. Try not to overmix!

Cover and let sit in the refrigerator for 30 minutes. This will help the mixture firm up and ensure your matzo balls stay together when they are cooked.

In the meantime, work on the broth. Melt the butter or heat the olive oil over medium heat and add the onions and garlic, stirring frequently.

When they are softened and becoming translucent, add the carrots and celery. Cook until softened, stirring frequently.

Add the chicken broth and water and bring to a boil. Season to taste.

It’s probably been 30 minutes at this point, so take your matzo ball mix out of the refrigerator and form them into 1 inch balls.

Try to work them as little as possible, you do not want them densely packed. They should be light and airy! This will make about 20 matzo balls, depending on the size you make them. They will seem a little small, but they will puff up a bit when cooked.

When the broth is boiling, reduce to a simmer and gently add your matzo balls to the pot. I use a ladle to place them in the broth.

Cover the pot and cook for 30 minutes. Don’t lift the lid until after the 30 minutes has passed! It should reveal floating little baby fluffy matzo balls!

Stir in the fresh dill and season the soup again to taste. If you aren’t serving the matzo balls right away, make sure you separate the matzo balls from the both and store them separately. They will get mushy if they sit in the broth.

Serve with more fresh dill on top! (I really like dill)