1-Heat 1 tablespoon of vegetable or canola oil in a pot over medium heat, then add minced garlic, diced onion, celery, and carrots. Sauté until the onions are soft and transparent, about 5 minutes.

2-Add 2 boneless skinless chicken breasts, 6 cups of chicken broth, 2 cups of water, freshly cracked black pepper, and a few sprigs of fresh dill to the pot. Bring it to a boil, then reduce the heat and simmer covered for 30 minutes.

3-While the soup cooks, whisk 3 large eggs and 3 tablespoons of vegetable or canola oil in a bowl. Stir in 3/4 cup of matzo meal, 1 teaspoon of salt, 1/2 teaspoon of baking powder, freshly cracked black pepper, and 3 tablespoons of water. Mix well and refrigerate for 30 minutes to firm up the dough.

4-Remove the chicken from the soup, shred it with forks, and put it back in the pot. Taste and adjust the salt if needed.

5-Shape the chilled dough into ping pong ball-sized dumplings, wetting your hands if it’s sticky. Drop the balls into the simmering soup one by one, then cover the pot and simmer for 20 minutes without lifting the lid.

6-Add more fresh dill before serving to brighten the flavors.