Dilled Matzo Ball Soup

Ingredients

matzo balls
• 2 eggs
• 2 Tbsp vegetable oil
• 1/2 cup finely ground matzo
• 1 tsp salt
• 2 Tbsp seltzer water (or broth)
• 1/2 cup finely chopped fresh dill

soup
• 2 Tbsp butter
• 1 onion, chopped
• 4 carrots, peeled and sliced
• 5 stalks celery, sliced (I use the inner stalks and chop the leaves, too)
• 8 cups chicken stock
• approx. 3 cups cooked chicken meat (I used the breast meat from a rotisserie chicken)
• 2 bay leaves
• salt and fresh pepper to taste
• large handful fresh parsley, chopped

Instructions

1. First make the matzo balls. Beat the eggs and add in the oil.
2. Mix in the matzoh and salt.
3. Add the water and dill and mix thoroughly. Cover and refrigerate for about 30 minutes.
4. Using a scoop or small spoon, make rounded balls out of the dough and set on a tray. I used a 1 1/4 inch scoop and got 21 balls.
5. Bring lots of salted water to a boil and drop the matzoh balls in. Cover, lower the heat slightly, and let them simmer for about 15 minutes. Gently remove them to a plate.
6. To make the soup, melt the butter in a soup pot and saute the onion and carrot for about 10 minutes.
7. Add the celery and cook for another few minutes.
8. Add in the stock, chicken meat, bay leaves and salt and pepper. Bring to a simmer and cook gently for about 15 minutes. Don't cook so long that the carrots become soft and mushy.
9. Just before serving, put the matzo balls into the soup and heat them through.
10. Finish with a large handful of chopped fresh parsley and garnish with some dill leaves.