adapted from Budget Bytes
INGREDIENTS
1 lb chicken, cut into strips or bite-sized pieces
4 carrots, cut into thin rounds
4 ribs celery, halved lengthwise and diced
1 yellow onion, diced small
2 cloves garlic, ready to press or minced
8 cups chicken broth
sprigs of dill
olive oil
salt & pepper
3/4 cup matzo meal
3 T oil
3 large eggs
1 tsp salt
1/2 tsp baking powder
pepper
DIRECTIONS
Prep all your ingredients then start your matzo ball mix.
In a medium mixing bowl, whisk together eggs and oil. Then add meal, salt & baking soda. Combine to create consistent dough. Refrigerate for 25 minutes.
In a large soup pot, heat olive oil and add carrots, celery, onion & pressed or minced garlic. Saute for 5 or so minutes until the onion is translucent and soft. Season with salt & pepper.
Add a couple sprigs of dill and the chicken broth and bring to a boil. Once boiling, reduce heat and simmer for 20 minutes.
Once the 20 minutes are up, add your chicken strips to the soup and increase heat to medium. As the soup comes to temperature, make your matzo balls by rolling pinches of dough in your hands. They should be no larger than ping-pong ball sized. Keep in mind, they will expand as they cook! I like mine to be about 1.25 inches in diameter.
Once the soup is simmering, add in the matzo balls. Depending on their size, they will require about 15-20 minutes to cook which should give the chicken ample time to cook thoroughly as well without making it rubbery.
Add a sprig or two of dill to serve and ENJOY! Deeeeeelish.