Spring Chicken Soup with Matzo Balls

Ingredients

• 3 medium leeks (about 1 1/2 pounds), top 2 inches of dark green parts discarded, then halved lengthwise and cut crosswise into thirds
• 5 large carrots (about 1 pound), cut into thirds
• 2 celery ribs, cut into thirds
• 1 (4- to 4-1/2 pound) chicken (giblets and liver removed)
• 1 small head garlic, halved crosswise
• 1/3 cup sliced fresh ginger (unpeeled but skin scrubbed); from one 1/2-ounce piece
• 15 long fresh flat leaf parsley stems
• 15 long fresh dill stems
• 12 black peppercorns
• 1 tablespoon kosher salt
• 4 quarts cold water
• 1 cup matzo meal, plus 1 tablespoon
• 1/3 cup finely chopped flat leaf parsley
• 3 tablespoons finely chopped fresh dill
• 3 tablespoons rendered chicken fat
• 1/2 cup chicken broth (reserved from recipe below)
• 4 large eggs, separated
• Dill sprigs for garnish

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