2 carrots, large, peeled and sliced
2 celery stalks, chopped
1 onion, white, medium, peeled and vertically sliced
3 cloves garlic, thinly sliced
1 bay leaf
3 sprigs fresh thyme
8 c. water or chicken broth or a combination
1/2 tsp. pepper, black, fresh cracked
2 tsp. salt, or more to taste
Combine all ingredients and bring to a boil. Simmer for 15 minutes to allow vegetables to cook. Prepare matzah balls separately and then add to the soup.
