Matzah Ball Soup

Method

Combine matzah meal, eggs, oil, water, salt, pepper and dill in a bowl, stirring until well incorporated, then refrigerate for 30 minutes. Bring chicken stock to a boil in a large pot with roughly chopped onion, carrot and celery, simmering for 10 minutes to infuse flavour. Wet your hands and carefully form the chilled matzah mixture into 12 balls, then gently drop them into the simmering broth. Reduce heat and cook uncovered for 30-40 minutes until the matzah balls float and are light and fluffy. Strain out the vegetable pieces, season to taste, and serve the matzah balls in hot broth, optionally garnished with fresh dill and sliced carrot.