1. Center a rack in oven and heat to 425 degrees.

2. Beat eggs in a medium bowl. Add seltzer, 3 tablespoons oil, 1 tablespoon chopped dill, the parsley, 1 teaspoon salt, and 1/4 teaspoon pepper and mix lightly to combine. Add matzo meal and stir until just moistened. Cover and refrigerate until very chilled, about 1 hour.

3. Meanwhile, toss wings, onion, 1 cup carrots, and 3/4 cup parsnips with remaining 1 tablespoon oil on a baking sheet, then spread into a single layer. Roast, stirring occasionally, until wings and vegetables are browned, about 30 minutes.

4. Transfer wings and vegetables to a large pot, then add broth, five dill sprigs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring mixture to a boil over high heat, then reduce heat to medium-low, cover, and simmer 30 more minutes. Strain broth into a clean pot (discard solids), season with salt and pepper to taste, and return to a gentle simmer.

5. While broth is simmering, bring a large pot of salted water to a boil over high heat. With moistened hands, form matzo mixture into 16 balls, about 2 tablespoons each. Carefully drop matzo balls into boiling water, cover, and reduce heat to medium-low. Simmer until matzo balls are cooked through, about 30 minutes. Using a slotted spoon, transfer to a plate; discard water.

6. Add matzo balls and remaining raw carrots and parsnips to strained broth and simmer until vegetables are tender, about 10 minutes. Divide soup evenly among bowls and sprinkle with chopped dill before serving.

Source: Hannaford fresh Magazine, March - April 2020