0 servings
What you need
Instructions
1. Make the matzo balls by combining eggs, 3 tablespoons avocado oil, matzo meal, 1 teaspoon salt, baking powder, 3 tablespoons water, and a pinch of black pepper in a bowl and mixing well. Set aside in the fridge for 30 minutes. 2. Heat up 1 tablespoon avocado oil in a pot and then add garlic, onion, carrots, and celery. Cook for 6-7 minutes until the onion is translucent. 3. Add the chicken breast, chicken broth, water, and several sprigs of dill. Close the lid and bring to boil, then let simmer for 30 minutes. 4. After 30 minutes, remove the matzo ball mixture from the fridge and shape into 12 ping pong-sized balls. 5. When the soup has been simmering for 30 minutes, remove the chicken, shred it with a fork, and return it to the pot. 6. Add the matzo balls to the soup. Season with black pepper and salt to taste. 7. Close the lid and let the soup simmer for an additional 20 minutes. 8. Serve the soup with fresh dill on top.