2) In a large bowl, add the eggs, dill, soda, granulated sugar, and salt and pepper and whisk until combined. Add the matzo meal and the chicken fat/chive mixture and stir to combine. Cover well and refrigerate for at least 8 hours and up to 24 hours.
3) Bring a large pot of salted water to a boil over medium heat. Form the matzo mixture into 8 equal size balls, about 50g each, add to the water, reduce the heat to simmer, cover and cook until very tender, about 1 hour and 20 minutes. Remove with a slotted spoon to the pot with the chicken stock and cook for 5 minutes before serving. Ladle the soup into individual bowls and serve.
4) For the chicken stock:
Combine all ingredients in a large stockpot and add enough cold water to cover by 4cm. Bring to a boil, over medium heat, then reduce the heat to low and simmer, skimming the scum from the stock with a ladle, every 15 minutes, for 3 hours. Strain into a large bowl and discard the solids.
5) Transfer to a large saucepan and cook until reduced by half. Add the roasted jalapenos for the last 10 minutes or of simmering, then remove. season with salt, pepper and freshly chopped dill.