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1
TO MAKE SOUP: Combine chicken, carrots, onions, celery, parsnips, leeks, garlic, dill, parsley in a large stockpot with water to cover.
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2
Bring just to a boil over medium-high heat.
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3
Skim foam.
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4
Reduce heat to low and simmer for 2 1/2 hours.
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5
Strain and discard solids (chicken may be reserved for another use), then cool to room temperature.
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6
Refrigerate for at least 2 hours, then remove any solidified fat from the surface.
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7
TO MAKE MOTZO BALLS: Grate enough onion to yeild about 2 tablespoons and set aside the rest.
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8
In a large bowl, combine grated onion, eggs, margarine, matzo meal, parsley, and 1/4 cup water or chicken soup.
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9
Mix well, season with salt and pepper and set aside to rest for at least 30 minutes.
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10
Wet hands and roll dough in your palms into 23 2-inch balls (they will expand as they cook).
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11
Meanwhile, bring a large pot of water to a boil.
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12
Add 2 tablespoons salt and remaining onion.
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13
Drop matzo balls into water one at a time.
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14
(they won't stick together if the pot is large enough).
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15
Reduce heat, cover, and simmer 30-40 minutes.
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16
Drain, remove to a plate and cover, until ready to use.
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17
(Matzo balls will keep up to 3 days in the refrigerator).
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18
TO SERVE: heat soup over medium heat and season to taste with salt and pepper.
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19
Add matzo balls and heat through.
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20
Garnish with sprigs of dill.
