I like to keep matzah ball soup simple with a full-tasting infused chicken broth, and light but toothsome, basic but flavorful, and smaller-sized matzah balls. Garnish with dill, and perhaps some thin-sliced small raw carrots for texture. Infusing broth is a technique I learned from Myhrvold's Modernist Cuisine - steep aromatics in stock in the same manner you would tea or coffee in hot water. He uses a french press, and adds the flavorings right before serving, steeping for only three minutes so as not to develop bitterness - just like tea. My seder soup was for 24 people though, so I filled a tea ball with star anise, toasted garlic cloves, and peppercorns, and dropped it in the pot of basic salted chicken stock to infuse for about 1/2 hour. You can totally use other aromatics though - I like to make an hors d'ouevre of chicken soup shooters infused with lemongrass and galangal, mini matzah balls, and flecks of cilantro and thai basil.
Makes 40 smallish matzo balls
2 cups matzo meal
8 eggs, lightly beaten
8 tablespoons duck fat
8 tablespoons seltzer
2 large garlic cloves, grated on a rasp
Mix everything together, let rest at room temp for ½ hr.
Form into walnut size balls.
Cook covered in boiling, salted water or chix stock for ½ hr or until cooked through.
Make a double chicken stock (ask me how). Fortify with sachet of star anise, peppercorns, toasted garlic. Infuse at the end for 30 minutes or until flavorful.