Traditional Chicken Soup with Matzoh Balls

Place the chicken breast-side down in a large cooking vessel; fill it with sufficient cold water to reach approximately 3 inches from the top of the pot. Add sliced carrots, chopped celery, peeled and sliced parsnip, diced onion, fresh dill, salt, and pepper to the pot. Bring the mixture to a gentle simmer over medium heat, cooking partially covered for 2 hours, ensuring it doesn't boil vigorously. Remove any excess fat from the surface of the soup. Introduce minced garlic into the pot and continue to simmer, partially covered, for another 2 hours.

Combine matzo meal, beaten eggs, vegetable oil, 2 teaspoons of salt, and 1/4 cup of the broth from the soup in a medium-sized bowl. Refrigerate until the mixture sets, approximately 20 minutes later.

In a separate pot of boiling water, roll the matzo mixture into about 16 uniform balls. Wet your hands to prevent the dough from sticking to them. Gently drop these matzo balls into the boiling water, cover the pot, and cook for about 35 minutes.

Simultaneously, remove the chicken from the soup; disassemble it by removing bones and skin, then cut or shred into pieces. Strain the remaining broth, reserving the vegetables for another use. Return the broth to the pot; add the chicken and vegetables (or reserve for later). Remove the matzo balls from boiling water using a slotted spoon; add them to the soup.