Matzo Balls:

1. In a medium bowl, whisk eggs, schmaltz/oil, broth, and seltzer water. Stir in matzo meal, salt, dill, and parsley until combined. Cover and refrigerate for 30 minutes or until ready to use.
2.  Meanwhile, bring salted water to a boil.
3. Wet your hands and roll the matzo meal into balls the size of a walnut. Drop balls in boiling water. Reduce heat to a simmer and cover for 35 minutes or until cooked through. *Do steps 2 and 3 when chicken soup is in the last 45 minutes of cooking.

Soup

1. In a medium pot, over high heat, add chicken broth, water, and chicken breasts. Bring to a boil then down to a simmer. Simmer 1.5 hours.
2. Remove chicken breasts and set them aside to cool. Remove meat from bones.
3. Strain broth through a strainer lined with cheesecloth. Add back into the pot and bring to a low simmer.
4. Add carrots and celery and simmer for another 20 minutes or until vegetables are tender.
5. Add dill and parsley and season with salt, if needed.
6. Serve hot soup with chicken and matzo balls. Garnish with fresh chopped dill.