4 cups chicken stock2 cups water3/4 cup matzo meal1/4 cup vegetable oil2 eggs1/2 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.
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