Step 1

For the matzoh balls, in a large bowl, beat the egg whites and cream of tartar with a hand-held electric mixer until stiff peaks form

Step 2

In a separate bowl, combine the garlic powder, onion powder, baking soda, salt, pepper and egg yolks

Step 3

Whisk to incorporate

Step 4

Add the schmaltz, onion, beaten egg whites and matzoh meal

Step 5

Fold together until fully combined

Step 6

Press a sheet of plastic wrap directly onto the surface of the batter and refrigerate for 8 hours or overnight

Step 7

For the soup, in a large pot, bring the chicken broth to a simmer

Step 8

Add the whole chicken and return the stock to a simmer

Step 9

Cover and cook for about 70 minutes at a delicate simmer

Step 10

Remove the chicken with 2 large serving spoons and let cool for 30 minutes on a large plate, then shred the meat, discarding the skin, cartilage and bones

Step 11

To the pot of enriched broth, add the onion, carrot, celery, rutabaga, chicken meat and parsley sprigs and dill sprigs tied together with a loop of kitchen string

Step 12

Bring to a simmer

Step 13

Remove the matzoh ball batter from the fridge

Step 14

Using the vegetable oil to keep your hands moist and prevent the batter from sticking, roll golf ball-size matzoh balls and gently place in the soup

Step 15

Cover and cook over medium-low heat for 25 minutes

Step 16

Serve garnished with chopped parsley and dill