Matzoh Ball Soup

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2 1/2-3 pound chicken

1 large onion, studded with 3 cloves

2 carrots, quartered

2 small stalks celery, cut into 3-inch pieces

2 small leeks, split lengthwise

1 parsley root, trimmed

2 parsnips, quartered

Sprig of fresh thyme or 1 teaspoon dried

6 parsley sprigs

Salt to taste

For the Matzoh Balls:

2 large eggs, beaten lightly

3 tablespoons seltzer

2 tablespoons rendered chicken fat, melted

1/4 teaspoon Kosher salt

1/4 teaspoon black pepper

1/2 cup Matzoh Meal