Fry chopped onions, carrots, celery and garlic in olive oil. Turn on low heat and stir. After 5 minutes, put two fillets in a saucepan and pour in the broth. If the broth does not cover the fillets, add more broth or water. Boil for 20 minutes.

Pour the matzo flour into a bowl, make a well in the center and add the egg.

Add also olive oil, salt, pepper and baking powder. Knead a firm dough. If the egg is small, you can add a little water.

When the fillet is cooked, take it out of the broth and tear it with two forks. Put the chicken back into the broth.

With wet hands, form dough into balls 1-1 1/2 inches in diameter. Put the matzo balls into the broth and cook for another 5-7 minutes.

After 5-7 minutes, the matzo balls will increase slightly in size. Soup can be served. To make the broth more transparent, you can cook the balls in a separate saucepan and add them to the plate when serving.