While we are spending the majority of every day at home during the Coronavirus pandemic, I’m taking the opportunity to try new recipes. Since Passover is coming, I wanted to test my luck with matzo ball soup; and I consulted with our friend Sheila* who “opened the Mommy Encyclopedia” [with additional input from my friend Jamie, who makes her version of this soup often and whose in-laws are also Jewish].

For the soup:

• 2 chicken breasts or 4 tenders
• 32 oz chicken stock
• 3-4 carrots, sliced or shredded (about 1 cup)
• 2 stalks celery, diced
• 1 onion, diced (½ cup)
• 3 cloves garlic, minced
• 3/4 tsp dried dill
• Kosher salt and black pepper to taste

For the balls:

• 2 tbsp vegetable oil
• 2 eggs
• ½ cup matzo meal
• 2 tbsp broth or water
• pinch of salt

Equipment needed:

• your 2 largest pots
• small strainer
• small mixing bowl
• 1” food