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1
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot.
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2
Add 7 quarts of water and bring to a boil.
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3
Simmer, uncovered, for 1 hour.
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4
Remove 2 of the chickens and allow to cool slightly.
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5
Remove the breast meat from both chickens and set aside.
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6
Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours.
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7
Strain the entire contents of the pot through a colander and chill.
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8
Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.
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9
For matzo Balls whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt.
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10
Stir in the matzo meal.
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11
In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff.
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12
Whisk them into the matzo mixture until it is smooth.
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13
Refrigerate for at least 15 minutes, or until the mixture is thick.
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14
Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop.
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15
Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once.
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16
Remove and serve hot in chicken soup.
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17
To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill, and parsley.
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18
Shred the reserved chicken breast meat into large pieces and add to the stock.
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19
Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken.
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20
Season to taste and serve as is, or ladle each serving over 2 warm Matzo Balls.
