For the Chicken Soup: Season the chicken breasts on both sides with salt and pepper.
Heat 2 tablespoons of olive oil on medium-high heat in a large 6 to 8-quart pot. Once it begins to smoke lightly, add in the chicken breasts and then turn the heat down to medium. Cook for 5 to 7 minutes per side or until browned and cooked throughout.
Add the chicken stock, cover with a lid, and cook over medium heat for 1 hour or until the chicken easily shreds apart.
Remove the chicken, and using two forks, pull the chicken apart until it's shredded.
Add the carrots, celery, shredded chicken, salt, and pepper to the pot of stock and let it simmer over low heat for 15 to 20 minutes or until the vegetables are tender. Keep warm.
For the Matzo Balls: In a large bowl, combine all of the ingredients using your hands or a spoon until they are well mixed together and set in the refrigerator for at least 1 hour.
Remove the matzo ball mixture, roll it into small golf ball-sized balls, and place them on a sheet tray lined with parchment paper.
Place a few matzo balls at a time into the soup and cook over low heat for 15 to 20 minutes or until they are cooked 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, shredded chicken, and vegetables and garnish with chopped dill and sliced green onions.
Notes
Make-Ahead: You can make this soup up to 2 days ahead. Keep the balls separate from the broth.How to Reheat: To reheat it, simply add your desired portion to a small saucepot and heat over low heat until hot. Add your desired portion to a microwave-safe bowl and heat until hot.How to Store: This soup recipe will hold well in the refrigerator for up to 4 days. It will also freeze well covered for up to 3 months. Thaw it in the refrigerator for 1 day before reheating and serving.Chicken fat is better known as schmaltz. This can be difficult to find, but believe it or not, a lot of grocery stores do carry it, and it's located in the frozen food section.Substitute the fresh dill for dry dill.If the matzo balls become sticky while making them, dip your hands in water before rolling.Matzo meal is unleavened bread consisting of flour, water, and sometimes eggs baked until crisp. The flours can be wheat, barley, Spelt, rye, or oat. It’s more or less a cracker that is then ground up into small mustard seed-size pieces.If you watch the video, yes, I realize I am bad at pronouncing this.This is sometimes known as Jewish penicillin.