Dice the onion. 

Peel carrots and parsnip and slice together with celery stalks. 

Separate dill from large stems and chop them roughly. 

Press garlic.

Cover chicken with 4 liters of cold water, add all ingredients and simmer slowly for 2 hours. 

Mix all ingredients and place in refrigerator for 20 minutes. 

Using an ice cream scoop, scoop about 16 small balls or shape them round by hand. 

Strain chicken soup through a colander, collecting the chicken broth in another pot.

Season the chicken broth with salt and pepper. 

Let Matzo Balls simmer in chicken broth for 35 minutes at medium temperature.

Set the vegetables and chicken aside. 

Meanwhile, remove the bones from the chicken, pull apart into stripes with 2 forks and add to the chicken broth.

Put the vegetables in a plate and fill up with chicken broth, chicken stripes, matzo balls and garnish with dill.