For the Chicken: Season the chicken breasts on both sides with salt and pepper.
Heat 2 tablespoons of olive oil on medium-high heat and sear the chicken breasts on both sides until golden browned and cooked throughout.
Add in the chicken stock, cover with a lid and cook over medium heat for 1 hour or until the chicken easily shreds apart.
Using two forks pull the chicken apart until shredded.
Add the carrots, celery, salt and pepper and simmer over low heat. Keep warm.
For the Matzo Balls: In a large bowl combine all of the ingredients until they are well mixed together and set in the refrigerator for at least 1 hour.
Remove the matzo ball mixture and roll into small gold ball sized balls and place them on a sheet tray lined with parchment paper. Note: If the matzo balls become sticky while making them, dip your hands in water before rolling.
Place a few matzo balls into the soup and cook over low heat for 15 to 20 minutes or until they are cooked through out and firm. Move the balls around and flip them over every 3-4 minutes.
Place the cooked matzo balls in a soup bowl along with the chicken broth, chopped chicken and vegetables and garnish with chopped dill and sliced green onions.
CHEF NOTES:• If you are reading this and wondering what on earth schmaltz is, it’s rendered chicken fat. Honestly this can be tough to find but I’ve had success at my local grocery store in the frozen food aisle • If the matzo balls become sticky while making them, dip your hands in water before rolling. • REHEATING YOUR MATZO BALL SOUP RECIPE: To reheat the matzo ball soup simply add your desired portion to a small sauce pot and heat over low heat until hot. You can also simply add your desired portion to microwave safe bowl and heat for 2:30 stirring after 1:15. • STORING AND FREEZING MATZO BALL SOUP: The matzo ball soup recipe will hold well in the refrigerator covered up for up to 4 days. It will also freeze well covered for up to 3 months. Simply pull it out as you need it and reheat following the directions above.