1For broth: put the chicken, celery, carrots, onion, tomatoes, parsley, dill, coriander seeds, peppercorns, cloves and 2 teaspoons salt in a large pot. Add enough cold water to cover by 1 inch. Bring to a simmer over medium-high heat; reduce the heat to maintain a low simmer and cook, skimming off the foam occasionally, 3 hours.
2Strain, discarding the solids. Let cool until the fat rises to the surface. Skim off the fat, reserving 2 tablespoons fat for the matzo balls.
3Make the matzo balls: Whisk the eggs and reserved chicken-broth fat in a bowl. Stir in the shallot, garlic, lemon zest, ginger, dill, parsley, matzo meal, 1/4 cup of the prepared broth and 1 3/4 teaspoons salt.
4Cover and chill at least 2 hours. Roll heaping teaspoonfuls of dough into balls with damp hands. Cover and chill until ready to cook, up to 8 hours.
5Bring a large pot of salted water to a boil. Add the matzo balls and reduce the heat to maintain a low simmer. Cover and cook until the balls are tender cca 30-35 minutes.
6Meanwhile, warm the prepared broth. Drain the matzo balls and serve in the warm broth.
7Garnish with dill.