4 cups chicken stock
2 cups water
3/4 cup matzo meal
1/4 cup vegetable oil
2 eggs
1/2 teaspoon fresh dill

Mix the matzo meal, vegetable oil, eggs and dill together. Place in the fridge to chill for 15 minutes. Bring the chicken stock to a gentle boil and add walnut sized balls of matzo dough into the gently boiling broth. Cover and cook for 30 minutes. No peeking. Serve with shredded rotisserie chicken.