Jewish chicken soup

Ingredients

• 1.6-1.8kg kosher chicken
• 2 medium onions
• 3 celery sticks, halved
• 3 large carrots, scrubbed and halved
• 1 parsnip, scrubbed and halved
• 1 medium-sized, ripe tomato
• 3 cherry tomatoes
• 1 fennel bulb, scrubbed and halved through the root
• a handful flat-leaf parsley, chopped, the stalks reserved for the soup and the leaves to serve
• 20g dill, stalks and leafy fronds separated, stalks roughly chopped and leafy fronds finely chopped
• 10 black peppercorns
• 1 bay leaf
• 4 eggs
• 2 tbsp chicken schmaltz (see step 3) or use vegetable oil
• 120g medium matzo meal (see tip, below)
• leafy fronds of dill (from the soup ingredients above), chopped
• 2 tbsp horseradish sauce
• 3 medium carrots, peeled (optional)

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