Make Broth: (Can be made ahead) Add chicken to an 8-quart or larger stock pot. Add celery, onion, carrot, bay leaf, parsley, peppercorns, and salt. Cover the ingredients with about 3.5 quarts (14 cups) cold water. Bring to a simmer, then reduce heat to medium low and cook, uncovered, for about 2 hours. Skim off foam that rises to the surface.

Remove chicken pieces to a large bowl and set aside until cool enough to handle and remove the meat from the bones.

Strain stock through a fine sieve strainer, discarding all vegetables and seasonings so you are only left with the stock. (You want at least 10 cups of broth, so if the broth reduced more than that, add additional water + bouillon, to the soup). Return hot broth to the pot and add carrots and celery.

If time permits, refrigerate the stock for a few hours or overnight, until you can skim off any fat (schmaltz) that rises to the top. We use the schmaltz in the matzo balls, but oil or melted butter could be substituted.

Taste and season broth, as needed, with chicken bouillon base, salt, and pepper to make a flavorful broth.

Matzo Ball Dough: (can be made ahead). In a medium mixing bowl, mix eggs and schmaltz/chicken fat (or oil or melted butter) together with a fork. Add Matzo Meal, salt, pepper, garlic powder, and onion powder then mix until combined. Mix in seltzer water (or broth or water) until well combined. Cover bowl and refrigerate for 30 minutes or up to overnight.

Form Matzo Balls: Line a baking sheet with parchment paper. Scoop matzo mixture into 15 golf-ball sized portions (about 1 1/2-tablespoon size) and gently/loosely roll into balls (don’t densely roll them). Place on baking sheet. (Tip: wet hands will help keep the batter from sticking to them).

Cook Matzo Balls: Heat a large pot of boiling water. Drop matzo balls into boiling water, cover, reduce heat to a simmer, and cook for 30 minutes, flipping balls once or twice during cooking.

Finish and Serve: When matzo balls are halfway through cooking, warm the pot of chicken broth. Add cooked matzo balls and shredded chicken to the soup. Ladle into bowls and garnish with fresh dill and cracked black pepper.