Classic Matzoh Ball Soup

The vegetable broth option is for vegetarians,
this soup is best made with rich chicken stock.

Ingredients:
2 eggs
1/2 cup matzoh meal
1 tsp. salt
Few sprigs parsley, minced
Optional nutmeg, ginger, pepper, garlic powder, celery seed
1 to 2 tbsp. seltzer (optional)
6 to 8 cups chicken or vegetable broth

Directions:
Break eggs into a medium bowl and beat with a whisk.
Sprinkle with matzoh meal, salt and parsley.
Add flavorings and few drops of seltzer until of right consistency.
Cover and refrigerate at least 30 minutes, to help batter firm up.
Dust hands with matzoh meal and sprinkle a little onto a dinner plate. Pick up fingerfuls of the batter and roll them into 1 inch balls.
Place the finished balls on the dusted plate.
Meanwhile, bring a pot of water to the boil and lower heat to simmer. Gently drop the matzoh balls into the water, one by one.
Partially cover the pot and keep the water bubbling.
Cook for 30 minutes. Meanwhile, heat the chicken or vegetable broth. Remove the matzoh balls from the water with a slotted spoon
and transfer to serving bowls. Ladle the hot broth on top.