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Whisk 6 large eggs in a medium bowl until no streaks remain. Add ½ cup melted schmaltz (chicken fat) or vegetable oil, ¼ cup plus 2 Tbsp. low-sodium chicken broth or water, 3 Tbsp. chopped dill, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and ¾ tsp. freshly ground black pepper and whisk vigorously to combine. Add 1½ cups matzo meal and whisk until combined. Chill at least 35 minutes and up to 2 hours (this is essential so that the matzo meal can hydrate).
Bring 3 quarts water to a boil in a medium pot. Season with remaining 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2¼ tsp. Morton kosher salt.
Using dampened hands, roll matzo mixture into 16 balls about 1½" in diameter. (It’s okay to really work them into balls; they won’t get dense—trust us, we tried!) Arrange on a small rimmed baking sheet or large plate.
Working one at a time, carefully lower matzo balls into boiling water with a slotted spoon, adjusting heat as needed to maintain a low simmer. Cover pot, reduce heat to low, and simmer, checking occasionally to make sure water isn’t boiling too rapidly, until matzo 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.) Remove from heat and let balls sit in cooking liquid until ready to serve.