Chicken Soup

1. Put the chicken and vegetables into a large (8-12 quart) stock pot. Add 10-12 cups cold water or enough to cover the chicken and veggies by an inch or two. Add 2 teaspoons salt and 1/2 teaspoon white pepper. Bring to a boil and immediately reduce heat to a simmer. Cook, uncovered and after 10 minutes skim the white foam that rises to the surface. This step takes a bit of patience, but it is crucial if you want clear (not cloudy) chicken broth.
2. Continue to simmer gently, uncovered, for 1 1/2 to two hours longer, until the  broth is rich and concentrated. As long as you simmer the broth very gently and don't let it boil, the chicken will be tender and can be used for other dishes (see below).
3. Remove chicken from the pot, debone and discard skin and bones and reserve meat for another use, such as bbq chicken Enchiladas or chicken salad.
4. Pour the broth and vegetables through a mesh strainer, set over a large bowl or pot. Push down on the veggies and herbs with the back of a large serving spoon, to squeeze out all the broth through the strainer. The vegetables will not be needed for this recipe.
5. Defat the broth either by using a spoon to skim the fat that floats on the surface or by chilling the soup in the refrigerator overnight. The chilled fat will form a solid layer on the top, which is easy to scoop off. (see notes for storage and freezing instructions)

Matzo Balls

1. In a medium bowl whisk the eggs and oil until fully combined. Add the seltzer, salt and pepper and whisk gently to combine. Slowly sprinkle in the matzo meal while whisking with a fork, until it's fully incorporated.
2. Cover the bowl with plastic wrap and chill in the fridge for two hours or overnight.
3. Bring a large pot of salted water to a boil. Set a bowl of ice water on the counter near the stove.
4. To form the matzo balls, dip your hands in the ice water (cold wet hands are less sticky). Scoop a heaping teaspoon of matzo ball dough into the palm of your hand and roll lightly with wet hands. It should be about the size of a ping pong ball. (It will get much bigger when it's cooked) Drop the ball into the boiling water. Repeat with the rest of the dough. You should have about 15-18 balls.
5. Lower the heat to a simmer. Cover and cook the matzo balls for 45 minutes. Remove from heat, uncover, and let the matzo balls sit in the water to cool. (See notes for storage and freezing instructions)

Serve:

1. Bring the chicken soup to a boil. Ladle 1-cup portions into bowls. Using a slotted spoon, add 1 or 2 matzo balls to each bowl. Season with salt and white pepper, to taste. Garnish with a sprig of dill or parsley, if you like. Serve hot.