Step 1

To make the matzo balls, stir the matzo meal, potato starch, salt, and baking powder together in a medium bowl. Stir in the milk and oil until thoroughly mixed.

Step 2

Cover the bowl and chill the mixture for at least 30 minutes, while you begin the soup.

Step 3

To make the soup, coat the bottom of a large pot with olive oil and place it over medium heat. Add the leek and carrot. Sweat the veggies for 5 minutes, until the carrot just begins to soften.

Step 4

Add the garlic and sauté with the carrots and leek for 1 minute, until very fragrant.

Step 5

Stir in the broth. Raise the heat and bring the broth to a boil. Lower the heat to a simmer and allow the soup to cook for about 45 minutes.

Step 6

While the soup simmers, prepare a steaming device. (Note 1)

Step 7

Shape the matzo mix into 1-inch balls and arrange them in the steamer so they aren't touching. (Note 2)

Step 8

Steam the matzo balls for 10 minutes. Remove them from the steamer when done, then allow them to sit for 5 minutes before adding them to the soup. Let the matzo balls simmer in the soup for 5 to 10 minutes. (Note 3)

Step 9

Carefully stir in the peas and cook the soup for about 2 minutes more.

Step 10

When the soup is finished cooking, remove it from the heat and season with salt and pepper to taste. Stir in the dill.

Step 11

Ladle into bowls and serve.