Directions

1. Stir together eggs, oil, and vegetable stock in a small bowl. Add matzo meal, dill, and salt.
2. Stir until evenly combined. Cover and refrigerate 15 minutes to 8 hours.
3. Bring large pot of water to a boil; add a dash of salt. Using olive oiled hands, form dough into 12 1-inch balls.
4. Drop the balls one at a time into the boiling water. Reduce heat and simmer for 30 minutes.
5. While matzo balls are simmering, make soup by adding all ingredients and bringing to a boil.
6. Reduce heat and simmer for 20 minutes.
7. To serve, spoon 2 cooked matzo balls into a bowl and ladle 1 cup of soup over them.

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