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1
In a large pot, combine chicken, onions, celery, 2 carrots, 1 parsnip, garlic, 1 tablespoon salt, parsley stems (reserve leaves), dill stems (reserve leaves), thyme branches, bay leaves, peppercorns and cloves.
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2
Add enough water to cover everything by 1 inch.
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3
Bring liquid to a boil over medium-high heat.
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4
Reduce heat to medium-low and simmer gently for 2 hours.
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5
Skim foam and fat frequently with a slotted spoon.
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6
While the stock simmers, prepare the matzo ball mixture.
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7
In a large bowl, stir together the eggs, oil, 1/4 cup reserved broth, matzo meal, horseradish, allspice, ground pepper and 1 teaspoon salt.
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8
Cover with plastic wrap and refrigerate 2 to 3 hours.
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9
Strain stock through a fine-mesh sieve into a large bowl (you should have about 2 1/2 quarts) and set aside to cool.
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10
Reserve chicken for another purpose; discard vegetables.
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11
Broth can be made up to three days ahead and refrigerated.
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12
Bring a large, wide pot of salted water to a boil.
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13
Using water-moistened hands, roll the matzo ball mixture into 1 1/2-inch balls.
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14
Use a slotted spoon to lower into the boiling water; reduce heat and simmer matzo balls until very tender, about 50 minutes to 1 hour.
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15
Put reserved chicken broth in a pot, bring to a simmer, and season with more salt and pepper if necessary.
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16
Thinly slice the remaining carrot and parsnip.
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17
Add the vegetables to the broth and cook until just tender, 10 to 15 minutes.
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18
Spoon a few matzo balls into the bottom of each serving bowl and ladle hot broth and vegetables on top.
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19
Garnish with parsley and dill.
