In a large pot, sauté onion and garlic on medium-high heat with a pinch of salt and pepper in enough olive oil to coat for about 2 minutes until onions become translucent. Add mushrooms and chicken and a swig of red wine vinegar and sauté for another minute until chicken is browned. Add carrots and sauté for another minute. Add chicken stock, dill, water, 1 tsp salt, 1 tsp pepper, and ½ cup of red wine vinegar. Bring to a boil. Cover and turn heat to medium-low and simmer for about 30-40 minutes. Add matzo meal and stir to thicken. Let simmer for about 5 more minutes. Salt to taste. About 2 minutes before serving, add frozen peas.