Step 1: Make the Chicken Broth : In a large stockpot, heat olive oil over medium heat. Add the onion, carrots, celery, garlic, and parsnip. Sauté for 4–5 minutes until slightly softened. Add the chicken pieces, water, bay leaf, peppercorns, and a good pinch of salt. Bring to a boil, then reduce to a gentle simmer. Skim off any foam that rises to the top. Simmer uncovered for about 1 hour 15 minutes, until the chicken is tender and the broth is rich. Remove the chicken, shred the meat, and discard the bones and skin. Strain the broth through a fine-mesh sieve into another pot to remove solids. Return the clear broth to the pot.

Step 2: Prepare the Matzo Ball Mixture : In a medium bowl, whisk together the eggs, oil (or schmaltz), seltzer, salt, and pepper. Stir in the matzo meal and chopped dill until just combined. Cover and refrigerate for at least 30 minutes. This helps the mixture firm up and become easier to shape.

Step 3: Form and Cook the Matzo Balls : Bring a large pot of salted water or broth to a boil. Wet your hands and gently roll the chilled mixture into 1-inch balls. Drop them carefully into the boiling water. Cover the pot and reduce heat to low — simmer for 30–35 minutes until the matzo balls are puffed and cooked through. Remove with a slotted spoon and set aside.

Step 4: Combine the Soup : Bring the strained chicken broth back to a gentle simmer. Add the shredded chicken, cooked carrots (if you reserved some), and matzo balls. Simmer together for 5–10 minutes to let flavors meld. Taste and adjust seasoning with salt and pepper. Stir in fresh dill before serving.