Matzo Ball Soup

Total Time: 2 hrs. 43 min.
Prep Time: 15 min.
Cooking Time: 28 min.
Yield: 8 servings

Ingredients:
3 large eggs, beaten
¾ cup matzo meal, whole-grain
3 Tbsp. olive oil, divided use
3 Tbsp. club soda
1 tsp. sea salt
2 tsp. olive oil
2 medium carrots, sliced
4 cups low-sodium organic chicken broth
1 lb. cooked chicken breast, boneless, skinless, shredded, warm
1 tsp. freshly ground black pepper
2 Tbsp. chopped fresh dill

Preparation:
1. Combine eggs, matzo, 3 Tbsp. oil, club soda, and salt in a medium bowl; mix well. Refrigerate, covered, for 2 hours.
2. Heat remaining 2 tsp. oil in large saucepan over medium heat.
3. Add carrots; cook, stirring frequently, for 4 to 5 minutes, or until tender-crisp.
4. Add broth. Bring to a boil. Reduce heat to medium; gently boil.
5. Roll matzo mixture into 2 Tbsp. sized balls.
6. Add matzo balls to broth; gently boil, covered, for 20 min. Do not remove lid while cooking.
7. Evenly divide chicken between eight serving bowls. Top evenly with matzo balls, broth, pepper, and dill. Serve immediately.