Could you tell me how to prepare Slow-Cooker Matzo Ball Soup?
Here's a recipe for Slow-Cooker Matzo Ball Soup:

Ingredients:

Soup

• 2 g chicken breast
• 1 cup onion, diced
• 2 stalks celery, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups chicken stock
• 2 cups water
• 1 bay leaf
• 2 sprigs fresh thyme

Matzo Balls

• 1 cup matzo meal
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup water
• 1/4 cup vegetable oil
• 4 eggs, beaten

Topping

• 1 teaspoon fresh dill, to taste, optional

Instructions:

1. Make the soup: Add the chicken breasts, onion, celery, carrot, garlic, salt, pepper, chicken stock, water, bay leaf, and thyme to a slow cooker and cook on low for 8 hours or high for 4 hours.
2. Make the matzo balls: In a large bowl, combine the matzo meal, baking powder, salt, pepper, water, vegetable oil, and eggs. Mix well and refrigerate for 30 minutes to let the matzo meal absorb the liquid.
3. Form the matzo mixture into balls and set aside at room temperature or in the fridge until the soup is done.
4. Remove the chicken breasts from the soup, shred with 2 forks, then return to the slow cooker.
5. Add the matzo balls to the soup and cook for 30 minutes.
6. Ladle the soup and matzo balls into bowls and garnish with fresh dill.

Enjoy your Slow-Cooker Matzo Ball Soup!