Matzo (Matzah) Ball Soup

This is a delicious matzo ball soup that can be made any time of the year.Matzo balls tasted so  light, fluffy and flavorful so very different from what I expected . Three of us finished the entire soup in one sitting I am sure that would give you an idea of how good it was.Wishing all my Jewish friends a Happy Passover.
Soup Ingredients:
3 onions, cut into halves
2 quarts vegetable/chicken stock
2 carrots, thickly sliced
2 celery stalks, thickly sliced
1/2 cup coarsely chopped fresh parsley
1/8 teaspoon ground turmeric
1/4 teaspoon poultry seasoning
1/4 teaspoon lemon pepper seasoning
1 cloves garlic, minced
salt or seasoned salt and freshly ground black pepper, to taste
Matza Ball Ingredients:
3/4 cup medium matzo meal (you can crush your own matza for this; a food processor works great!)
2 eggs, lightly beaten
2 tablespoons oil
1/2 tsp  garlic powder
1/4 cup very finely chopped fresh parsley
1/2 tsp onion powder
1 teaspoonsalt
1/8 teaspoon black pepper
Method:
To make the matza balls, combine matza ball ingredients in a bowl and mix.  Cover and chill for 30 minutes.Bring two quarts (1.9 L) of  stock to a rolling boil. Once the stock is boiling, reduce the heat to allow a simmer and season with salt and pepper to taste.
Using a tablespoon measure, scoop up about 1-1/2 tablespoons (a heaping tablespoon) of the matzo ball batter. Using wet hands, roll them into balls.As they are formed, drop each ball into the simmering stock.Reapply water to your hands to keep them wet and continue scooping out batter, forming balls, and dropping them into the stock.Depending on the density of the  stock, the matzo balls will either drop to the bottom or float. A watery, thin stock will allow the matzo balls to sink and enables the traditional method of telling when a matzo ball is done cooking - when it floats to the surface.Let them simmer for at least 15 minutes from the time you dropped in the last matzo ball. By this time the matzo balls will be plump and floating (or floating even higher if you use a thick stock ). I also add all other ingredients mentioned in the soup part while soup is simmering .