Broth

1. Add the chicken, celery, carrots, onion, tomatoes, parsley, dill, coriander seeds, peppercorns and 2 teaspoons of salt into a large pot.
2. Add cold water to cover the ingredients by 1 inch.
3. Bring to a boil over medium-high heat; then reduce the heat to maintain a low simmer.
4. Cook, skimming off the foam occasionally, for 3 hours.
5. Strain, discarding or saving the solids for another recipe and let cool until the fat rises to the surface.
6. Skim off the fat, reserving 2 tablespoons for the matzo balls.

Matzo Balls

1. Whisk the eggs and reserved chicken-broth fat in a bowl.
2. Mix in the shallot, garlic, lemon zest, ginger, dill, parsley, matzo meal, 1/4 cup of the prepared broth and 1 3/4 teaspoons of salt.
3. Cover and chill for at least 2 hours or overnight.
4. Roll heaping teaspoonfuls of dough into balls with damp hands. Cover and chill until ready to cook.
5. Bring a large pot of salted water to a boil. Add the matzo balls and reduce the heat to maintain a low simmer.
6. Cover and cook until the balls are tender; about 35 minutes.
7. Meanwhile, in another pot warm the prepared broth.
8. Drain the matzo balls and place in the broth. Serve and enjoy!