Matzo ball soup

Ingredients

• 4eggs
• 1/4 cupvegetable oil
• 4 1/2 ozmatzo meal
• 1/4 cupchicken stock, cold
• 1 tspfine sea salt
• 2 quartschicken stock
• 3carrots, sliced into coins
• 2 stickcelery, sliced
• 1onion, halved
• 10 1/2 ozcooked chicken, shredded
• 1/2 ozfresh dill, chopped
• 1/2 tspblack pepper

Method

1. 1

   Beat the eggs with the oil, then stir in the matzo meal, the cold stock and the fine salt until just combined. Cover and refrigerate for at least an hour.

2. 2

   Put the stock, carrots, celery and halved onion in a large pot, bring to a simmer and cook for 25 minutes. Lift out the onion halves and discard them.

3. 3

   Bring a wide pan of salted water to a gentle simmer. Wet your hands and roll the batter into twelve loose balls, dropping each into the water as you go. Put the lid on and cook for 30 minutes without lifting it.

4. 4

   Add the shredded chicken and the pepper to the broth and warm it through. Lift the matzo balls out of their water with a slotted spoon into the bowls, ladle the soup over and scatter with dill.