1 3-to-4-pound chicken
3 stalks celery, halved
2 medium carrots, halved
1 onion, halved
5 plum tomatoes, quartered
3 sprigs parsley
3 sprigs dill
1 teaspoon coriander seeds
1 teaspoon black peppercorns
2 whole cloves
4 large eggs
3 tablespoons grated shallot or onion, squeezed dry
1 small clove garlic, finely grated
1 teaspoon finely grated lemon zest
1/4 teaspoon ground ginger
1 tablespoon finely chopped fresh dill, plus small sprigs for topping
1 tablespoon minced fresh parsley
1 cup matzo meal
Make the broth: Put the chicken, celery, carrots, onion, tomatoes, parsley, dill, coriander seeds, peppercorns, cloves and 2 teaspoons salt in a large pot. Add enough cold water to cover by 1 inch. 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. Strain, discarding the solids. Let cool until the fat rises to the surface. (The broth can be made up to 3 days ahead; cover and refrigerate.) Skim off the fat, reserving 2 tablespoons fat for the matzo balls.
Make the matzo balls: Whisk the eggs and reserved chicken-broth fat in a bowl. 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. Cover and chill at least 2 hours or overnight. Roll heaping teaspoonfuls of dough into balls with damp hands. Cover and chill until ready to cook, up to 8 hours.
Bring a large pot of salted water to a boil. Add the matzo balls and reduce the heat to maintain a low simmer; cover and cook until the balls are tender, 35 minutes. Meanwhile, warm the prepared broth. Drain the matzo balls and serve in the warm broth. Top with dill.
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