Instructions: In a medium stockpot, heat 2 tablespoons of schmaltz over medium heat. Add onion, celery, and chicken. Sear until golden brown, 2 to 3 minutes. Add carrots, parsnip, dill, salt and pepper. Cover ingredients with water, and bring to a boil. Reduce heat, and simmer for 2 to 2 1/2 hours. During the first half hour, skim impurities off the surface of the soup.

Remove the chicken, and reserve. Strain soup through a fine chinois. Add the carrots and nicer pieces of chicken back into the broth. Reserve 1/2 cup of soup to make the matzo balls. Pour the rest of the soup into a medium stockpot, cover, and keep on low heat. While the soup is cooking, make the matzo balls.

In a large bowl, using a whisk, combine the eggs and remaining 4 tablespoons chicken fat. Whisk in 1/3 to 1/2 cup of the reserved broth to moisten. Add matzo meal. Moisten with more chicken broth if needed. Cover mixture with plastic wrap. Chill until mixture sets, about one hour.

In a large wide-mouthed stockpot, bring water to a boil; then lower heat to a simmer. Dampen your hands and form matzo into walnut-sized balls. Drop the balls into the water, and cook for 30 to 45 minutes. The matzo balls will expand during cooking. With a slotted spoon, remove matzo balls to a bowl. Ladle hot broth into soup bowls, and place balls in each bowl.

Serves 8 to 10.

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