Bring the water or broth of your choice to a boil in the large pot.
After cleaning chicken parts under cold water, add to boiling water or broth.
Clean & prepare vegetables to go in the soup.
Cook chicken on medium heat for approximately 30 minutes before adding all the vegetables. If you are omitting the chicken, just add the vegetables directly into the boiling broth, lower heat to a low heat or simmer.
Cook on low heat for 45 minutes until all veggies are soft.
Remove all veggies from the soup and allow both the broth and the veggies to cool overnight.
If you used chicken, skim the chicken fat from surface. Remove chicken.
Using an emulsifier or blender or food processor, blend the carrots and parsnip, include some of the leeks and celery then dill and parsley. Shoot for a dull orange color.
Add the pureed veggies back into the soup broth, blend to a desired consistency and color.
Add back the pieces of chicken.
Add salt and pepper to taste.
Add more water or broth to reach the desired thickness.
Make the Matzo Balls
Prepare matzo balls as instructed on the package.
Refrigerate for 15 min.
Boil water in a large pot.
Once the matzo mixture is ready - roll into 1" or so balls.
Add all of the rolled balls into the boiling water, lower heat, and cover tightly for 30-40 min.
Once they are done, add to the Dutch oven pot of the chicken soup and enjoy!