Taste of Israel: Chicken Soup with Matzo Balls

Place the whole chicken in a large pot and cover with water.

Add chopped carrots, celery, onion, garlic, dill, salt, and black pepper.

Bring to a boil over high heat, then reduce to a simmer.

Cook the chicken for about 1.5 hours, skimming any foam that rises to the surface.

Remove the chicken from the pot and let it cool slightly.

Strain the broth through a fine mesh sieve and return it to the pot.

Shred the chicken meat, discarding the skin and bones, and set aside.

In a bowl, mix matzo meal, eggs, vegetable oil, baking powder, and a pinch of salt.

Refrigerate the matzo ball mixture for 30 minutes to firm up.

Bring the strained broth back to a gentle simmer.

Wet your hands and form the matzo mixture into balls.

Drop the matzo balls into the simmering broth and cover the pot.

Cook for about 20 minutes until the matzo balls are puffed and cooked through.

Add the shredded chicken back into the pot and heat through.

Serve hot, garnished with additional dill if desired.

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