Defeat the Cold with Hearty Matzo Ball Soup!

Yields: 8
Prep Time: 30 minutes
Total Time: 5 hours 5 minutes

Ingredients
1 cup matzo meal
4 large eggs, beaten
1/4 cup canola oil, plus more for forming balls
2 (32-ounce) containers chicken stock, divided
2 tablespoons chopped fresh dill, divided
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 medium onion, chopped
3 celery stalks, chopped
3 carrots, sliced
4 cups shredded cooked chicken
2 tablespoons fresh lemon juice

Directions
Stir together matzo meal, eggs, canola oil, 1/4 cup chicken stock, 1 tablespoon dill, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Cover and refrigerate for at least 4 hours and up to 12 hours.

Heat olive oil in a large Dutch oven or pot over medium heat. Add onion, carrots, and celery. Season with salt and pepper. Cook, stirring occasionally, until tender, 10 to 12 minutes. Stir in the remaining chicken stock. Bring to a boil, then reduce heat and simmer for 30 minutes.

Stir in chicken. Shape matzo mixture, with lightly greased hands, into 20 golf ball-sized balls. Gently drop in a single layer into the soup. Cover and simmer until cooked through, 25 to 28 minutes. Stir in lemon juice and the remaining tablespoon of chopped dill. Season with salt and pepper.

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