Remove just the very tip if there are roots attached to your ramps. Rinse carefully and well, removing any dirt that is clinging to them. Remove the stem up to the edge of the leaf and mince. You should have about 1/3 of a cup tightly packed. Reserve 8 leaves and finely chop the rest.
Place the ramps in a small saute pan with an equal amount of avocado oil and ½ teaspoon each of salt and pepper. Saute for 2-3 minutes, or until the ramps are soft. Turn off the heat and set aside.
In a small bowl whisk the eggs and ¼ cup of water and set aside for a moment.
In a larger bowl combine the matzo meal, baking powder and ¼ teaspoon each of salt and pepper. Add the wet ingredient bowl to the dry and combine with a spatula. Then fold in the ramp mixture and combine well. Place in the fridge for 30 minutes to rest. Then remove and form into 2” balls.
You have a choice in poaching: either water or broth. My vote goes with both. Combine 1 cup of broth with 4 cups of water. Bring to a nice rolling boil and taste for seasoning. Add a little salt and pepper as needed. Drop your balls in the pot. When you get back up to a nice low boil cover and set the timer for 25 minutes.
Serve with your favorite broth and garnish with paper thin slices of carrot and the reserved ramp leaves.