For the Soup:

1 lb chicken drumsticks, bone-in, skin-on

1 lb chicken breast, boneless, skinless

1 large yellow onion, quartered

1 medium head garlic, halved and cleaned

4 celery stalks, halved

1 medium parsnip, halved

4 large carrots (2 halved for broth, 2 thinly sliced for soup)

2 chicken bouillon cubes

10 cups filtered water

For the Matzo Balls:

5 large eggs

3 tbsp fresh dill, finely chopped

1 cup matzo meal (or finely ground matzo crackers)

½ tsp baking powder

2 tbsp melted butter (or schmaltz for authentic flavor)

¼ cup filtered water

Sea salt and freshly ground black pepper, to taste

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Start the Broth
Season chicken with salt and pepper and place in a large soup pot. Add onions, garlic, celery, parsnip, and halved carrots. Crumble in bouillon cubes and add water. Bring to a boil, reduce heat, and simmer for 1 hour until chicken is fully cooked.
Make the Matzo Ball Mixture
In a medium bowl, whisk eggs. Add dill, matzo meal, baking powder, melted butter, water, salt, and pepper. Mix until smooth. Cover and allow to rest while the broth cooks.
Strain the Broth
Remove chicken from pot. Strain broth through a colander (lined with cheesecloth for extra clarity). Return clear broth to the pot over low heat.
Add Chicken and Carrots
Shred the chicken meat and add to the broth. Add sliced carrots and simmer until tender.
Shape and Cook Matzo Balls
Wet your hands and roll spoonfuls of matzo mixture into balls. Gently place them in simmering broth and cook for 10–12 minutes until fully puffed and tender.
Serve
Divide soup into bowls. Top with fresh dill and enjoy warm.

Timing Matters: Prepare the matzo ball mixture while the broth simmers so the matzo meal absorbs liquid, making the balls easier to shape.
Non-Stick Hack: Wet hands when rolling balls to prevent sticking.
Clear Broth: Line your colander with cheesecloth for a pristine soup base.
Extra Flavor: Substitute butter with chicken fat (schmaltz) for authentic flavor.