Passover Matzoh Ball Soup - Andrew Zimmern

Ingredients

• 4 large eggs, separated
• 1/4 teaspoon of cream of tartar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon baking soda
• 2 1/2 teaspoons kosher salt
• Freshly ground white pepper
• 1/4 cup melted chicken fat (schmaltz)
• 1/3 cup grated yellow onion
• 1 1/4 cups matzoh meal
• 3 quarts rich chicken broth
• One chicken, about 2 1/2 to 3 pounds, washed and dried
• 1 large onion, diced
• 2 large carrots, thinly sliced
• 2 celery ribs, thinly sliced
• 1 small rutabaga, peeled and diced
• 4 large parsley sprigs, plus more for garnish
• 4 large dill sprigs, plus more for garnish
• 1 tablespoon vegetable oil, for forming the matzoh balls