For broth, place all broth ingredients in a large pot and heat.
Then, mix all matzo ingredients in a mixing bowl and let sit for 15 minutes.
Heat broth to an almost boil, and make little balls the size of a grocery store gumball from the matzo wet mix with wet hands. Drop in broth. Place all in using all the wet mix.
Cover, lower heat, and cook for 30 minutes covered.
For an added kick, add a lemon wedge, a bay leaf, and a sprig of rosemary to the broth, remove before serving. You can add one optional ingredient or all three.
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