In a large pot, heat a tablespoon of vegetable or canola oil over medium heat. Add minced garlic, diced onion, sliced carrots, and chopped celery, stirring frequently for about 5 minutes, until the onions turn translucent and fragrant.

Add the boneless skinless chicken breasts to the pot along with 6 cups of chicken broth and 2 cups of water. Sprinkle in freshly cracked pepper and place a few sprigs of fresh dill on top. Cover the pot and bring everything to a boil over medium-high heat, which should take about 10-12 minutes.

Once boiling, reduce the heat to low and let the soup gently simmer for 30 minutes.

While the soup is simmering, whisk together 3 large eggs and 2 tablespoons of oil in a mixing bowl. Gradually mix in 3/4 cup of matzo meal, 1 teaspoon of salt, 1/2 teaspoon of baking powder, and freshly cracked pepper. Add 3 tablespoons of water, stir until well combined, then cover and refrigerate for 30 minutes.

Carefully remove the chicken breasts from the pot. Using two forks, shred the chicken into bite-sized pieces and return them to the pot. Taste the broth and adjust the salt if needed.

Wet your hands with water to prevent sticking, then form the matzo ball mixture into 1-inch balls. Gently drop them into the simmering broth.

After 20 minutes, your matzo balls should be fluffy and the soup ready. Ladle the comforting Matzo Ball Soup into bowls, garnishing with additional fresh dill if desired.