Make the soup: Place the onion, leeks, carrots, parsley roots, celery, chicken drumsticks and wings, and salt in a large pot. Add 3 quarts of water (around 12-13 cups) of cold water. Place over high heat uncovered to bring the pot to boil, about 30 minutes.

Turn down the heat to a simmer, cover the pot with a lid and allow to cook for 2 hours. Use a large slotted spoon to skim off any impurities that rise to the surface. If the soup liquid reduces significantly during cooking, top it off with an additional 2 cups of boiling water.

Add the dill and simmer for an additional 15 minutes.

Remove the soup pot from the heat. Strain the soup through a large sieve or strainer. Reserve the onion, carrots, and chicken pieces.

Make the matzo balls: Whisk the matzo meal, eggs, chicken soup, olive oil, onion powder, garlic powder, kosher salt and white pepper in a mixing bowl until combined. Cover the matzo ball mixture with plastic wrap and set it to cool in the refrigerator for 20 minutes until the matzo meal absorbs the liquid and the mixture sets near firm.

In a large pot bring about 3 quartz of water to a boil with 2 tablespoons of kosher salt.

Transfer the matzo ball mixture from the refrigerator. Place a tablespoonful of the mixture between the palm of your hands and shape the matzo ball into a sphere. Drop the matzo ball into the boiling water and continue with the rest of the matzo ball mixture. Wet your hands with cold water if the mixture sticks to your hands during the process.

Once all the matzo balls are placed in the pot, bring it back up to a boil and turn down the heat to a simmer. Cover the pot and cook for another hour, until the matzo balls have risen from the bottom and have expanded to about twice their original size.

To serve, ladle the strained soup into a bowl and top with a piece of onion, celery, carrot, chicken and 1 to 2 matzo balls. Serve hot.