Directions:

Matzo Prep:
In a medium bowl mix eggs with 2 tablespoons vegetable oil.

Add the contents of the Matzo ball packet and stir with a fork until blended. Place in the refrigerator and chill for 15 minutes.

Soup:
Meanwhile, add 1 tablespoon vegetable oil to a large pot and saute the diced carrots, celery, onion and garlic for about 5 minutes.

Add water to the vegetables in the pot along with the pepper and a couple of dill sprigs. Cover and bring to a boil.

Reduce heat to low, add the Soup mix packet and stir until dissolved. Let simmer for 15 minutes.

Matzo Balls:
Remove the chilled matzo mixture from the refrigerator. With wet hands, form the mixture into balls about 1 inch in diameter.

With a slotted spoon, place the matzo balls into the soup. Cover and bring mixture to a boil. Reduce heat to low and simmer for 25 minutes.

Divide soup into 3 bowls, 3 matzo balls per bowl and garnish with fresh dill if desired.