Recipe from Judith Nathan, available at http://www.foodnetwork.com/recipes/matzoh-ball-soup-recipe.html with substantial modifications: kept carrots, celery, onion, parsley, and dill in the finished broth, doubled the amount of dill in the broth and added about 2 Tbsp chopped dill to matzoh ball mixture, and used olive oil instead of schmaltz (so that soup and matzoh ball mixture could be made concurrently). This is one of Daniel’s favorite soups, so we have it quite often. (Feb. 2015)
Note: We often double the matzoh ball recipe.
Cooking Adventures 