Muriel's Chicken Soup with Almond Matzo Balls

1. 1

   Beat together eggs and oil in a bowl.

2. 2

   Add matzo meal, almonds, dill, salt, pepper, cinnamon, and 1/3 cup stock, stirring until blended.

3. 3

   Cover surface of mixture with plastic wrap and chill at least 2 hours.

4. 4

   Bring a 6-quart pot of salted water to a simmer.

5. 5

   Roll matzo mixture into 1-inch balls (about 25) with dampened hands and transfer to an oiled plate.

6. 6

   Cook matzo balls in simmering water, covered, until cooked through, about 40 minutes.

7. 7

   To test for doneness, halve a matzo ball: It should have a moist, uniform texture (if it's not quite ready, there will be a dry, yellowish center).

8. 8

   While matzo balls are cooking, bring remaining 6 cups stock to a simmer and season with salt and pepper.

9. 9

   Transfer matzo balls with a slotted spoon to broth and simmer, uncovered, 5 minutes.

10. 10

    Serve hot.

* Per serving · 4 servings · Values may vary.

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