Step 1

Place raw chicken in a large stockpot.

Step 2

Add parsnips, carrots, celery, onion, dill, and parsley to the stockpot; cover with water, and boil until the chicken is 200 degrees F (95 degrees C) or begins to fall apart, about 1 hour.

Step 3

Remove chicken from the stock and set aside for another use.

Step 4

Whisk together eggs and oil in a medium-sized mixing bowl.

Step 5

Add matzo meal to the bowl with eggs and oil, stirring until well combined. Cover and refrigerate for 20 minutes.

Step 6

Remove matzo mixture from the refrigerator and gently hand-roll into 1 inch balls. Be careful not to over-roll as this can make the matzo balls tough.

Step 7

In a separate pot, heat chicken stock. Place matzo balls into the stock and simmer until they are soft, at least 1 hour.

Step 8

Transfer the matzo balls into the soup pot with the vegetables. Season with salt and pepper to taste.

Step 9

To serve, place pieces of the roasted chicken into soup bowls and ladle the chicken soup with matzo balls over it. Enjoy!