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1
Heat the chicken fat over medium heat in a small pan.
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2
Add the chives and cook for 30 seconds.
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3
Set aside to cool slightly.
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4
In a large bowl, add the eggs, dill, seltzer, sugar, and salt and pepper and whisk until combined.
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5
Add the matzo meal and the chicken fat/chive mixture and stir to combine.
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6
Cover well and refrigerate for at least 8 hours and up to 24 hours.
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7
Bring a large pot of salted water to a boil over medium heat.
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8
Form the matzo mixture into 8 equal size balls, about 1 3/4 ounces each, add to the water, reduce the heat to simmer, cover and cook until very tender, about 1 hour and 20 minutes.
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9
Remove with a slotted spoon to the pot with the chicken stock and cook for 5 minutes before serving.
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10
Ladle the soup into individual bowls and serve.
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11
For the chicken stock:
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12
Combine all ingredients in a large stockpot and add enough cold water to cover by 2-inches.
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13
Bring to a boil, over medium heat, then reduce the heat to low and simmer, skimming the scum from the stock with a ladle, every 15 minutes, for 3 hours.
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14
Strain into a large bowl and discard the solids.
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15
Transfer to a large saucepan and cook until reduced by half.
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16
Add the roasted jalapenos for the last 10 minutes or of simmering, then remove.
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17
Season with salt, pepper and freshly chopped dill.
