Matzo Ball Soup with Carrot & Dill

Whisk eggs, schmaltz (or chicken fat) and 2 tablespoons broth in a large bowl. Add matzo meal, dill and 1 teaspoon salt; mix with a wooden spoon until well combined. If desired, add a few grinds of pepper. Slowly add seltzer and mix until just combined. Cover with plastic wrap and refrigerate until chilled, at least 3 hours or overnight.

Fill a deep pot or Dutch oven with water and add the remaining 2 teaspoons salt; bring to a boil over high heat. Wet your hands and mold 16 golf-ball-size balls from the chilled mixture, gently dropping them into the boiling water as you form them.

Cover the pot and reduce the heat to maintain a simmer. Cook the matzo balls for 45 minutes.

Meanwhile, bring the remaining 8 cups broth to a simmer in another soup pot. Use a slotted spoon to transfer the cooked matzo balls to the hot broth. (Alternatively, transfer the cooked matzo balls to an airtight container and refrigerate for up to 2 days or freeze for up to 3 months. Do not hold the matzo balls in liquid, as they will lose their shape and integrity.)

Divide the soup among 8 bowls and add 2 tablespoons cooked carrots to each. Garnish each bowl with a sprig of dill, if desired.