Chicken Soup with Kneidlach

Instructions

1. Prepare the chicken
   Rinse the chicken pieces under cold water and place in a large stockpot. Cover with cold water (about 12 cups) and bring to a boil over high heat. Once boiling, skim off any foam or impurities that rise to the surface.
2. Add vegetables and seasonings
   Add the carrots, celery, onions, parsnip, turnip, half of the dill and parsley (tied together with kitchen string), garlic, salt, and peppercorns to the pot. Reduce heat to low, cover partially, and simmer for 2 hours, occasionally skimming any additional foam.
3. Prepare the kneidlach mixture
   While the soup simmers, prepare the matzah ball mixture. In a large bowl, beat the eggs with the schmaltz or oil. Add the matzah meal, 1 teaspoon salt, and 1 tablespoon finely chopped dill and parsley. Add the seltzer water and mix gently. Cover and refrigerate for at least 30 minutes.
4. Form and cook the kneidlach
   Bring a separate large pot of salted water to a boil. With wet hands, form the matzah mixture into 1-inch balls. Gently drop the balls into the boiling water, cover, reduce heat to a simmer, and cook for about 30-40 minutes until the kneidlach are tender and fluffy.
5. Strain the soup
   Once the chicken soup has finished cooking, carefully remove the chicken pieces and vegetables. Strain the soup through a fine-mesh sieve into a clean pot. Pick the chicken meat from the bones and cut into bite-sized pieces if desired. Slice some of the cooked carrots to add back to the soup.
6. Finish and serve
   Return the sliced carrots and chicken pieces to the strained broth. Chop the remaining fresh dill and parsley. Taste the soup and adjust seasoning with additional salt if needed. To serve, place 2-3 matzah balls in each bowl, ladle the hot soup over them, and garnish with the fresh herbs.