Instructions:

• In a large pot, heat the olive oil over medium heat. Add the minced yellow onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes. Add the chicken breasts, followed by the chicken stock, diced carrots, diced celery, and half of the chopped dill. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook for about 20-25 minutes, or until the chicken is cooked through.
• Once cooked, remove the chicken breasts from the pot and let them cool slightly. Shred the chicken into bite-sized pieces and return it to the pot.
• In a mixing bowl, whisk together the eggs and melted schmaltz. In another bowl, combine the matzo meal, baking powder, and a pinch of salt. Gradually mix the dry ingredients into the egg mixture until just combined. Cover and refrigerate for 30 minutes.
• Once the mixture has chilled, wet your hands with water and form the mixture into balls about the size of a walnut. This will help prevent sticking.
• Bring the soup back to a gentle boil. Carefully drop the matzo balls into the simmering broth. Cover the pot and let them cook for 20-25 minutes, or until they have doubled in size.
• Once the matzo balls are cooked through, stir in the remaining dill and adjust seasoning with salt and pepper if needed. If desired, add sliced green onions for a fresh touch.