Matzo Ball Soup

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1. 1Step 1: In a medium bowl, combine the matzo meal, garlic powder, salt, baking powder, and pepper. Stir with a fork to combine. Stir in the chicken broth until moistened. In a small bowl, whisk together the eggs and the vegetable oil or schmaltz. Add the egg mixture to the matzo meal mixture; stir until evenly combined. Stir in the dill and chives.
2. 2Step 2: Cover and refrigerate for at least 3 hours or overnight.
3. 3Step 3: Bring a large pot of salted water to a boil. Using a small cookie scoop (about 1 tablespoon in size), scoop up the matzo meal mixture, making sure to pack it well into the scoop, and drop each portion into the simmering water. Cover, with the lid slightly offset to allow steam to escape, and adjust heat to maintain a steady simmer. Cook for 45 minutes or until matzo balls are fluffy and cooked through.
4. 4Step 4: While the matzo balls are cooking, make the soup. In a large pot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, and celery, and cook, stirring frequently, for 5 minutes or until softened. Add the broth, and bring to a simmer over medium-high heat. Simmer for 20 minutes, adjusting the temperature as needed to maintain a simmer. Stir in salt and pepper, adding more to taste if needed. Stir in the fresh parsley just before serving.
5. 5Step 5: To serve, remove the matzo balls from their cooking liquid with a slotted spoon. Place four matzo balls in each soup bowl and spoon about a cup of soup over the matzo balls.