Chicken Matzo Ball Soup

Rinse the chicken and put the chicken in a large pot. Keeping the onions whole, cut off the stem of each onion and peel them. Cut a large cross in the stem end of each onion. Add the onions, carrots, celery, parsnip and parsley into the pot along with the water. Add 1 tablespoon of the fresh dill. Cover the pot and bring to a boil over high heat, and then immediately lower the heat so that the liquid just simmers.

As it cooks, skim the soup and discard the scum that rises to the top. The scum will continue to form, but only the first scum that rises will detract from the clarity and flavor of the soup. Add the crumbled bouillon cubes and the garlic cloves and continue to simmer for 3 hours.

Then remove the chicken pieces from the broth with a spider tool and skim off the fat from the liquid surface. Season the broth to taste with salt and pepper. Filter the soup into a large bowl through a colander to remove the solids. At this point you can discard the solids, or store them refrigerated in an airtight container to include them when you reheat the soup.

Make ahead directions: At this point, you can refrigerate the soup and remove the solid layer of fat that forms on the surface once it chills.

To make the matzo balls, combine the matzo meal, eggs, oil, minced garlic, parsley and shallot in a large bowl. Season to taste with salt and pepper. Add the water and mix together until the mixture is the consistency of a thick, soft paste.

Cover the matzo batter with plastic wrap and chill for 30 minutes until it becomes firm.

Bring a pan of water to a boil and prepare a bowl of water next to the stove for your hands.

Dip two tablespoons into the bowl of water, then use the wet spoons to scoop a spoonful of the matzo batter. With wet hands, roll it into a ball, then slip it into the boiling water. Reduce the heat so that the water simmers. Repeat with the remaining batter, working quickly in batches until all the matzo batter is used. Cover the pan and let the matzo balls simmer for 15-20 minutes.

Remove the dumplings from the pan with a slotted spoon and transfer to a plate. Let them rest for 20 minutes or until firm.

To serve, reheat the soup, adding the remaining 1 tablespoon of dill. Divide the chicken pieces and a few matzo balls in serving bowls. Pour the hot soup over top and garnish with freshly chopped parsley.