Chicken Matzo Ball Soup Recipe by Giora Shimoni from The Spruce Eats.

Ingredients

For the Soup: 

• 1 (4-pound) whole chicken
• 3 carrots, peeled and sliced
• 3 medium zucchini, trimmed, peeled, and chopped
• 3 stalks celery, trimmed and sliced
• 3 small onions, chopped
• 2 small parsnips, peeled and sliced
• 1 teaspoon kosher salt, or sea salt
• Ground black pepper, to taste
• Chicken soup powder, optional, to taste

For the Matzo Balls: 

• 4 large eggs, separated
• 1/4 cup olive oil, or grapeseed oil
• 1/4 cup water
• 1 cup matzo meal
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Place chicken in a large soup pot. Add enough cold water to cover by 2 inches. Bring to a boil, then reduce the heat and simmer, for 20 to 30 minutes, skimming and discarding the froth that rises to the top.
2. Add the carrots, zucchini, celery, onions, parsnips, salt, and a few grinds of freshly ground black pepper. Return to a boil, then reduce the heat and simmer, partially covered, for 1 1/2 to 2 hours. Adjust the seasoning to taste, adding a little chicken soup powder if desired to amplify the flavors. 
3. Add the carrots, zucchini, celery, onions, parsnips, salt, and a few grinds of freshly ground black pepper. Return to a boil, then reduce the heat and simmer, partially covered, for 1 1/2 to 2 hours. Adjust the seasoning to taste, adding a little chicken soup powder if desired to amplify the flavors. 
4. Strain the soup, return the vegetables to the pot if desired, and reheat before serving.
5. For the matzo balls, Beat the egg whites until stiff peaks form in a stand mixer or using a hand mixer and a large bowl.
6. In a separate bowl, whisk together the egg yolks, oil, and water. As an alternative to oil, you can also use the schmaltz (chicken fat) that you pulled from the soup as it cooled.
7. In a third large bowl, mix the matzo meal with the salt and pepper.
8. In alternate additions. gently fold the egg yolk mixture and matzo meal mixture into egg whites to form a light, firm dough. Cover and chill for 30 minutes.
9. Bring a large pot of water to a boil. Flavor with a little bit of chicken soup mix if desired.
10. With wet hands, form the matzo ball mixture into balls about the size of a walnut. Carefully drop the balls into the boiling water.
11. Cover the pot, reduce the heat to low, and simmer for 30 minutes, or until puffed and cooked through. Don’t uncover the pot while cooking as this can cause the balls to fall. Matzo balls can be stored for two days in a covered container in the refrigerator.
12. To serve, reheat the chicken soup, strain the matzo balls from their cooking water, and transfer to the simmering soup. Keep warm over low heat until ready to serve.