Place soup ingredients in a large saucepan, cover with cold water, and boil.
Reduce heat and simmer the soup for 1 hour.
Remove the chicken, let it cool, and cut the meat into chunks.
Strain the liquid through a muslin cloth into a clean saucepan to create a clear broth.
Beat eggs, oil, 150ml stock, and matzo meal in a bowl to form a thick paste.
Whisk in the remaining 150ml stock and dill, season, and rest for 1 hour.
Roll the mixture into 2.5cm balls using oiled hands.
Simmer 1 litre of chicken stock and cook the dumplings for 30 minutes.
Place cooked chicken in bowls and pour the hot broth over it.
Add a few dumplings to each bowl and serve.