In a large pot, combine the chicken, carrots, celery, onion, garlic, dill, salt, and black pepper. Add the water and bring to a boil over medium-high heat.

Simmer the Soup

Reduce the heat to low and cover. Let the soup simmer for about 1 hour or until the chicken is cooked through and tender.

Remove the Chicken

Carefully remove the chicken from the pot and let it cool. Once cool enough to handle, shred the meat and discard the bones and skin.

Matzo Ball Preparation

Make the Matzo Ball Mixture

In a bowl, mix together the matzo meal, beaten eggs, water or chicken broth, vegetable oil, salt, and black pepper until well combined.

Chill the Mixture

Cover the mixture and refrigerate for at least 30 minutes to firm up.

Shape the Matzo Balls

Once chilled, wet your hands and shape the mixture into balls about 1 inch in diameter.

Final Assembly

Cook the Matzo Balls

Bring the soup back to a gentle boil. Add the matzo balls to the pot and cover. Cook for about 20 minutes until they are fluffy and cooked through.

Serve

Return the shredded chicken to the pot, stir gently, and serve the soup hot with fresh dill as garnish.