In a small mixing bowl, use a fork to mix together the matzo meal, salt, garlic powder, onion powder, and pepper.

In another bowl, use another fork to mix together the eggs and schmaltz.

Pour egg mixture into the dry ingredients, and add the minced dill. Mix all ingredients together with a fork until just combined. Do not over-mix. The batter may feel thicker and drier than you're used to - this is intentional, and part of achieving the right sinker texture. However, the mixture should not be too crumbly (especially if you use two large eggs, as described in the directions). The mixture will continue to moisten and come together in the refrigerator. If you feel it is overly dry and crumbly, you may add a bit of water by the teaspoonful - only add enough until the mixture comes together.Put the bowl of matzo ball mixture into the refrigerator and let it rest for 45 minutes.

There are two ways to cook your matzo balls-- in boiling salted water, or in the soup broth. You may wish to cook them in boiling salted water if you are feeding a large crowd; the matzo balls will soak up some of the broth, which will make for less servings of soup. I prefer to cook them straight in the broth so they soak up the chicken flavor. You may end up with less broth, but your matzo balls will taste amazing. You can also use boxed chicken broth, or water and bouillon, if you're worried about reducing the broth in your soup. Or you can use my quick saffron stock, which is outlined in the notes section of this recipe.For my favorite chicken soup recipe for these matzo balls, click here. Bring your 3-4 quarts of soup broth or salted water to a boil over medium heat.

While your broth or water is warming, form the chilled matzo ball mixture into 1 inch balls. Don't overwork the mixture when you roll the balls.

When your broth or water boils, lower it to an even bubbling simmer and drop the matzo balls gently into the liquid.Cover the pot with a lid and let the balls cook for about 35 minutes, until cooked through.Remove the pot lid.

Serve two or three matzo balls per bowl with hot chicken soup ladled over them.If you don’t plan on serving the whole pot of soup at one sitting, make sure you remove the matzo balls from the broth and let them come to room temperature before storing them in a separate container. If left to sit in the broth, they may become mushy. It's less likely to happen with sinkers - but to maintain that just-cooked texture, it's best to store them separately.