The most delicious matzo ball soup for Passover 😊✨

1. For the matzo balls, sauté the onions in vegetable oil over medium heat until onions are golden brown and tender (5-7 mins); transfer into a large bowl and let cool for 10 minutes.
2. Add the dill, eggs, water, salt and pepper to the bowl with the onions; mix together and then fold in the matzo meal; cover and refrigerate for at least 1 hour up to 2 hours.
3. While the matzo ball mix is in the fridge, start the chicken soup; If making in the instant pot, add all of the ingredients (except half the dill) into the instant pot, stir, and pressure cook for 19 minutes; then do an instant release.
4. If making the soup on the stove, first saute the veggies in 1 Tbsp oil, then add the rest of the ingredients (except half the dill) and bring to a boil and then cover and simmer on low for 35-40 mins until chicken is cooked through.
5. Remove the chicken and let it cool; shred it into small pieces and return to the soup along with the other half of the fresh dill.
6. To cook the matzo balls, bring a large pot of lightly salted water to a boil, add the matzo balls to the water and then reduce the heat to medium-low and cover and simmer for 30 minutes; remove with a slotted spoon and serve in the soup - enjoy!