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1
Make the broth: Put the chicken, celery, carrots, onion, tomatoes, parsley, dill, coriander seeds, peppercorns, cloves and 2 teaspoons salt in a large pot.
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2
Add enough cold water to cover by 1 inch.
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3
Bring to a simmer over medium-high heat; reduce the heat to maintain a low simmer and cook, skimming off the foam occasionally, 3 hours.
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4
Strain, discarding the solids.
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5
Let cool until the fat rises to the surface.
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6
(The broth can be made up to 3 days ahead; cover and refrigerate.)
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7
Skim off the fat, reserving 2 tablespoons fat for the matzo balls.
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8
Make the matzo balls: Whisk the eggs and reserved chicken-broth fat in a bowl.
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9
Stir in the shallot, garlic, lemon zest, ginger, dill, parsley, matzo meal, 1/4 cup of the prepared broth and 1 3/4 teaspoons salt.
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10
Cover and chill at least 2 hours or overnight.
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11
Roll heaping teaspoonfuls of dough into balls with damp hands.
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12
Cover and chill until ready to cook, up to 8 hours.
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13
Bring a large pot of salted water to a boil.
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14
Add the matzo balls and reduce the heat to maintain a low simmer; cover and cook until the balls are tender, 35 minutes.
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15
Meanwhile, warm the prepared broth.
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16
Drain the matzo balls and serve in the warm broth.
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17
Top with dill.
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18
Photograph by Con Poulos
