After visiting Eppes Essen deli recently, I have been obsessing about making my own version of matzo ball soup.  The problem is, I don't really know how to — or didn't until just recently.  I tasted matzo ball soup for the first time at Eppes Essen, so you'll understand that I didn't have an extensive background on this dish.

But I've done a lot of research on the Internet and talked to a few friends who grew up eating the soup. I've asked them about texture and taste and key things like "why are the matzo balls are not flavored?"

I was told by friends that some people do flavor them, but mostly they are made simply with the mix or the meal.  When I recently went to attempt my version of the soup, I bought some meal from Kings in Livingston.

I saw the mix sitting right next to the meal but I thought I would be making the matzo balls from scratch. But once I spoke to my friends, I realized I am better off using the mix ... how was I to know?  It was my first time making the soup!

I also bought a small organic whole chicken; I am a cook and know that small chickens have more flavor.  I decided to use dill as my primary flavoring; I added some to the cooking chicken to make the stock, as well as to the matzo balls. I also grated a shallot, a garlic clove and added them to the matzo ball mix, too.

I cooked the matzo balls and added them to the broth, and then added  some shredded chicken. The matzo balls looked very delectable, with green specks of dill running through them. Best of all, they tasted fantastic —not like the plain ones I tasted before, I thought.  I really liked the soup; the chicken broth was rich and I added extra carrots for some color and nutrition. The matzo ball texture was just right, I thought.

But to make sure I was right — and perhaps not biased, it was my own soup — I called a neighbor and had him taste my soup. He thought it was very good, too.  He enjoyed the texture and the dill flavor. I was thrilled, especially because he has eaten a lot of matzo ball soup in his life.

Please try my version of this classic soup and tell me what you think!  If you have a favorite recipe you grew up with, I'd love to hear that, too.  Thanks.

                                            Matzo Ball Soup With Dill 

3-4 pounds whole chicken, the breast taken apart

1 large onion, cut into half

3 carrots, sliced

4 garlic cloves, with skin on

1 cup dill 

For Broth

In a large stockpot, add the chicken pieces, onion, carrots, garlic cloves and dill and cover it with about 4 quarts of water. Bring to a boil, reduce heat, and simmer.  Periodically, remove the foam off the top.  Take the breast pieces out after about 15 minutes. Cook the rest on a simmer for 2 hours.

Cool the broth and take the chicken pieces out. Shred the breast pieces including the rest and keep aside to add to the soup right before serving.

Strain the broth and smash all the vegetables with the back of a ladle; strain, too. Taste the broth and add salt if needed.  

 For Matzo Balls 

1 packet Manischewitz Matzo Ball Mix

Follow the recipe to make the matzoh balls. Also add the following: 

1 small shallot, grated

1 garlic clove, grated

2 tablespoons dill, chopped fine 

Mix the shallot, garlic and dill into the matzo ball mix and cook according to the directions. 

To Make Soup 

2 carrots sliced in rounds

2 teaspoons dill, chopped

1 cup shredded chicken 

Bring the broth to a boil and add the carrots and chicken.

Add the cooked matzo balls to the broth and taste for seasonings. Add the dill right before serving.