6 large eggs
½ cup melted schmaltz (chicken fat) or vegetable oil
6 Tbsp. chicken broth or water
3 Tbsp. chopped dill
¾ tsp. freshly ground pepper
2 Tbsp. K salt for pot plus 1½ tsp. kosher salt for matzo balls
1 1/2 cups matzo meal
Whisk eggs in a medium bowl vigorously until no streaks remain. Add schmaltz, broth, dill, pepper, and 1½ tsp. salt and whisk to fully combine. Whisk in matzo meal until well combined. Chill at least 35 minutes or up to 2 hours (this is essential so that the matzo meal can hydrate).
Bring 3 qt. water to a boil in a medium pot. Season with remaining 2 Tbsp. salt.
Using dampened hands, roll matzo mixture into 16 balls about 1½” in diameter. It’s okay to really work them into a ball; they won’t get dense—trust us, we tried! Transfer to a small rimmed baking sheet or large plate.
Carefully lower matzo balls into boiling water with a slotted spoon, adjusting heat as needed to maintain a low simmer. Cover pot and simmer over low heat, checking occasionally to make sure water isn’t boiling too rapidly, until balls are very puffed and light in color, 30–40 minutes. Don’t remove them sooner than this; they will be dense in the middle if undercooked. Turn off heat and let balls sit in cooking liquid until ready to serve.
Do Ahead: Matzo balls can be made 2 days ahead. Transfer to an airtight container along with 2–3 Tbsp. cooking liquid and chill.
With slotted spoon, remove from liquid when cooled. Place on tray (they shouldn’t touch) and flash freeze. Then put in freezer bag.