Passover Egg Drop MatzoTon Soup

For the Matzotons:

• 4 large eggs
• 3 tablespoons vegetable oil
• 1 cup matzo meal
• 1 1/2 teaspoons salt
• 1/3 cup seltzer or water
• 1/2 cup finely chopped onion
• 1 large garlic clove minced
• scallions, minced
• 1 cup ground meat (chicken, beef, turkey)
• salt and pepper

For the soup:

• 2 scallions, thinly sliced
• 2 1/2 quarts chicken soup
• 4 large eggs, lightly beaten

1. To make matzotons, start by whisking eggs and oil. Add matzo meal and salt, stir to combine then add seltzer mix then  cover and refrigerate for 1 hour.
2. Meanwhile, prepare the filling, by mixing onion and garlic with meat and salt and pepper.
3. Using moistened hands, roll matzo ball mixture into 12 (1 -1/2 -inch) balls and place on prepared sheet. Make deep hole in balls. Place 1 tablespoon filling into each hole. Re-form matzo balls into matzotons by enclosing stuffing.
4. Bring large pot of salted water to boil over medium-high heat. Drop matzotons into pot. Cover and cook until matzo balls are tender and cooked through, about 35 minutes.
5. Using slotted spoon, transfer matzo balls to bowl. (Can be prepared 1 day ahead, Cover and refrigerate.)
6. Bring broth to a boil over medium high heat. Stirring soup in a circular motion, add eggs in a slow, steady stream.
7. Allow to cook for 1 minute, then add in matzotons and sprinkle with scallions. (optionally you can use the egg drop soup mix for passover)