Make the matzo ball batter: Get out a medium-sized mixing bowl and add all of the matzo ball ingredients to it. Then gently mix all of the ingredients together until they are incorporated. Cover the bowl with some plastic wrap and let it sit in your fridge for at least 1 hour.

Make the soup base: Get out a large pot and add the stock, chicken breast, and vegetables to it. Place this over high heat and let it come to a boil. Then lower the heat to a simmer and let everything cook for 45 minutes to an hour.

Take out the chicken breast and shred it with two forks. Set the shredded chicken aside until later.

Form and cook the matzo balls: Take the matzo ball mixture out of your fridge. Then wet your hands and form the mixture into roughly golfball-sized balls. Transfer these balls to your pot of simmering soup and cover the pot. Let the matzo balls simmer for at least 30 minutes to 1 hour, they will become lighter in texture the longer they cook.

Return the shredded chicken to the soup and add salt and pepper to taste.

Get out a bowl and add 2 to 3 matzo balls to it. Pour some of the broth along with some chicken and vegetables over these balls. Sprinkle on some minced dill and enjoy!