Directions

1. To make the matzo balls, beat together the matzo meal, salt, margarine (or schmaltz), eggs and sparkling water to make a smooth paste. Place in the fridge for at least 30 minutes, or overnight.
2. Bring a large pan of salted water to the boil. Using wet hands, shape the matzo mixture into 8 balls. Drop them into the boiling water, then turn down the heat and simmer for 30 minutes, until they’ve puffed up. Remove from the water using a slotted spoon and set aside.
3. Meanwhile, to make the chicken soup, pour the chicken stock into a saucepan, bring to the boil, then reduce the heat. Add the chicken thighs and simmer for 20 minutes, until the chicken is just cooked. Remove the chicken thighs from the stock and set aside to cool slightly.
4. Heat a splash of oil in a large saucepan and fry the onion, carrot, and celery together with a pinch of salt for 5–10 minutes, until softened and just starting to turn golden.
5. Add the stock to the vegetables and simmer for 15 minutes.
6. Shred the chicken meat off the bones, then add the shredded meat and the matzo balls to the soup and simmer for 5 minutes.
7. Serve in bowls, with some fresh dill sprinkled over each bowl.