Matzo Ball Soup with Fresh Dill

To prepare matzo balls: Whisk eggs in a large bowl. Add oil and whisk to combine. Add matzo meal, seltzer, minced dill, 1 teaspoon salt and pepper; mix until combined. Cover and refrigerate for at least 2 hours and up to 6 hours.

Meanwhile, to prepare soup: Place chicken, carrots, celery, onions, parsnips, peppercorns, bay leaves and salt in a large stockpot; add water. Bring to a boil over high heat, skimming any foam that rises to the surface. Reduce heat to low and add 1/2 cup parsley and 3 tablespoons dill. Partially cover and simmer for 1 1/4 hours.

Transfer the chicken to a large bowl and let cool. Skim fat off the soup, if desired.

While the chicken cools, bring a large pot of water to a boil over high heat. With wet hands and using a generous 2 tablespoons for each, form the matzo mixture into 16 balls about 2 inches in diameter. Add the matzo balls to the boiling water; return to a boil, then reduce heat to medium-low. Cover and cook for 25 minutes.

Remove the chicken from the bones. (Discard skin and bones.) Shred the chicken and stir into the soup.

Using a slotted spoon, transfer the cooked matzo balls to the soup. Return the soup to a simmer over medium heat. Mix the remaining 6 tablespoons parsley and 3 tablespoons dill. Serve the soup sprinkled with the herbs.