Scale
For the bone broth:
- 1 (4–5 pounds) chicken, cut into 8 pieces
- 2 large yellow onions, unpeeled, quartered
- 4 celery stalks, cut in half
- 3 large carrots, peeled
- 1 large parsnip, peeled
- 6 garlic cloves, peeled
- 6 parsley sprigs
- 1 tbsp black peppercorns
For the matzo ball mixture:
- 3 large eggs, beaten to blend
- ¾ cup matzo meal
- ¼ cup schmaltz (chicken fat), melted
- 3 tbsp club soda
- 1¼ tsp kosher salt
The rest of ingredients:
- 2 small carrots, peeled, sliced
- 2 tbsp coarsely chopped fresh dill
- kosher salt and coarsely ground fresh black pepper to taste