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PdfPut celery/carrot/onion in a pot with a little bit of olive oil to sauté. Do that until the onions are clear ish. Add salt, pepper, garlic powder, onion powder, rosemary, thyme, herbs de Provence. Season heavily with herbs. Much of the flavor will come from this.
Once that is sautéed, add water. Add a lot of water so that it’s decently full (that’s all the broth).
Bring to a boil. Then just simmer for awhile.
Separately, make the matzo balls. Use the packaging directions. Packages are in the pantry shelf. Make 2 packets (1 box) of matzo balls. Put them in metal bowl in the fridge to chill and set up according to directions.
While those chill, boil a second pot of water. You will cook the matzo balls In This. Add salt.
Cook matzo balls. You know it’s done because they get big and fluffy, if they are falling apart it’s too much and if they are still firm/tender inside it’s not enough.
Remove when ready and put in the soup pot.
Add a lot of consommé powder to taste. And other seasonings.