Better Than Bubbe'S Matzo Ball Soup - cooking recipe

Ingredients

Soup
1 (5 -7 lb) roasting chickens (fat in cavity reserved, cut into pieces)
8 carrots, about 1 pound, divided
6 parsnips, about 1 pound, divided
2 stalks celery, cut into 2-inch pieces
1 large onion, diced
1 head garlic, loose papery outer skin removed, cut in half crosswise
1 bunch parsley
2 teaspoons chicken bouillon granules
6 peppercorns
1 bay leaf
1/4 cup chopped fresh dill
1 teaspoon grated lemon zest
1 teaspoon salt
1/2 teaspoon pepper
Matzo Balls
enough chicken broth or water for cooking the matzo balls
4 tablespoons schmaltz (Rendered ahead with carmelized onions and fat from previous chicken recipes.)
1/4 cup seltzer water, divided
4 eggs
1 teaspoon salt
1/4 teaspoon pepper
1 cup matzo meal

Preparation

In pot over high heat, combine chicken with 5 quarts water or enough to cover. Bring to a boil, skimming foam as needed; reduce heat to medium-low. Meanwhile, cut half the carrots and parsnips into 2\" pieces. Halve the remaining carrots and parsnips lengthwise. Cut into 1/2\" pieces; set aside. To soup add celery, onion, garlic, and reserved large carrot and parsnip pieces; simmer 1 hour. Add next 4 ingredients; simmer about 30 minutes. Strain, reserving broth and chicken.
Discard skin from chicken. Pull meat from bones; cut or tear into bite-sized pieces. Return broth to same pot over medium heat; add remaining carrots and parsnips. Simmer until vegetables are almost tender, about 10 minutes. Add chicken; heat well, about 5 minutes. Stir in last 4 soup ingredients. Cover; set aside.
Meanwhile, in a skillet over low heat cook reserved chicken fat, stirring occasionally, until melted and solids begin to brown, 30 minutes. Strain fat, discarding solids. Measure melted fat; add enough vegetable oil to equal 1/3 cup, if necessary.
In small pot over medium heat, combine schmaltz, eggs, salt, pepper, and seltzer . Stir in matzo meal. Cover; refrigerate at least 30 minutes.
Fill skillet halfway with water or chicken broth. Place over high heat; bring to a boil. Reduce heat to medium. With lightly moistened hands, shape tablespoonfuls of matzo mixture into balls. Gently add to simmering water or broth.
Cover; simmer until all matzo balls are cooked through, about 20 minutes. using a slotted spoon transfer matzo balls to soup. Let stand 15 minutes to allow matzo balls absorb flavors of soup. Reheat, if necessary, and serve.